Kevin and I have decided to seek out one new dinner recipe a week to cook together and share. This week we thought the recipe for Chimichurri flank steak in this weeks Weight watchers weekly looked good!
We made the marinade last night and let the steak marinade a full 24 hours prior to cooking. I really enjoyed the flavors of the marinade but Kevin found the red wine flavor a touch over powering. We both agreed we would double the garlic next time!
As stated above this is not my recipe. It is a Weight Watchers recipe.
1 Small bunch parsley
4 Cloves garlic
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh oregano
1 1/2 Teaspoon salt (I used 1 teaspoon)
1/4 Teaspoon pepper
1/4 Teaspoon red pepper flakes
4 Teaspoons olive oil (divided)
1 Pound lean flank steak
Salt and pepper pinch
24 hours in advance prep and marinade the steak.
Combine first 8 ingredients and purée in a food processor until relatively smooth.
Place 3 tablespoons of Chimichurri into a small bowl and add 1 tsp olive oil.
Rub mixture over steak and allow to marinade for 24 hours. Refrigerate remaining Chimichurri after adding remaing Olive oil.
When ready to cook preheat grill to high heat. Wipe off marinade, pat dry and season steak with salt and pepper. Spray grill with cooking spray. Grill steak for 5-7 minutes per side, flipping once. Cook to medium rare. Remove from heat and allow to rest. Drizzle remaining Chimichurri sauce over steak and serve!
I would recommend this recipe to anyone looking for a flavorful healthy steak recipe.