Flank Steak with Chimichurri Sauce

• portions: 4 servings
• temps total: 35 minutes

Ingrédients

1 ½ pounds flank steak

¼ cup oil

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon salt

juice of 1 lime

½ cup cilantro

½ cup parsley

½ onion (diced)

1 teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)

1 tablespoon garlic

½ teaspoon Italian blend seasoning

½ teaspoon crushed red pepper flakes

⅓ cup oil

2 tablespoons red wine vinegar (or apple cider vinegar)

Instructions

Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.

Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.

Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.

Thinly slice steak across the grain and serve with chimichurri sauce on top.

Nutrition

• Calories: 538 kcal
• Lipides Totaux: 41 g
• Lipides Saturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 102 mg
• Sodium: 1272 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 37 g