Summer Herb Chimichurri With Grilled Steak |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Cooking Light. Haven't tried yet, posting for safekeeping Ingredients:
1 tablespoon olive oil |
1/2 cup shallot, finely chopped-about 3 oz |
8 garlic cloves, minced |
2 tablespoons fresh lemon juice |
1 tablespoon sherry wine vinegar |
1/4 teaspoon crushed red pepper flakes |
1 cup arugula, chopped |
1/4 cup fresh basil, finely chopped |
1 teaspoon dried marjoram |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/2 teaspoon smoked paprika |
1 lb flank steak |
cooking spray |
Directions:
1. Heat oil in small nonstick skillet over med-high. Add shallots and garlic; saute 3 min or til tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 t salt and 1/4 t pepper. Set aside.
2. Prepare grill.
3. Combine paprika, remaining salt and pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 min on each side or til desired doneness. Let stand 5 minute Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.
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