Flank Steak with Chimichurri Sauce
Flank Steak with Chimichurri Sauce serves 4 at 5 pts each
Ingredients
1 pound raw lean flank steak, trimmed of all fat, at room temperature
1 medium garlic clove(s), peeled and smashed with side of a knife
1/4 tsp table salt, divided
1/4 tsp black pepper, divided
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp parsley, fresh, Italian, minced
2 Tbsp scallion(s), green parts only, minced
1 medium garlic clove(s), minced
Instructions
Set oven broiler rack 4 inches from heat. Preheat broiler.
Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with 1/8 teaspoon each of salt and pepper. Broil steak for 4 to 6 minutes on one side; flip and broil on second side until well-browned on outside and still pink in center, about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.
While steak is cooking, prepare Chimichurri sauce. In a small bowl, combine oil, vinegar, lemon juice, parsley, scallions, minced garlic and remaining 1/8 teaspoon each of salt and pepper; stir well.
To serve, remove steak from oven and allow to sit 5 minutes (to reabsorb juices). Thinly slice steak against grain. Serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.
Weight Watchers website
Ingredients
1 pound raw lean flank steak, trimmed of all fat, at room temperature
1 medium garlic clove(s), peeled and smashed with side of a knife
1/4 tsp table salt, divided
1/4 tsp black pepper, divided
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp parsley, fresh, Italian, minced
2 Tbsp scallion(s), green parts only, minced
1 medium garlic clove(s), minced
Instructions
Set oven broiler rack 4 inches from heat. Preheat broiler.
Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with 1/8 teaspoon each of salt and pepper. Broil steak for 4 to 6 minutes on one side; flip and broil on second side until well-browned on outside and still pink in center, about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.
While steak is cooking, prepare Chimichurri sauce. In a small bowl, combine oil, vinegar, lemon juice, parsley, scallions, minced garlic and remaining 1/8 teaspoon each of salt and pepper; stir well.
To serve, remove steak from oven and allow to sit 5 minutes (to reabsorb juices). Thinly slice steak against grain. Serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.
Weight Watchers website
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