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Ingredients
- 1/4 c. distilled white vinegar
- 2 x jalapenos roughly minced
- 4 x garlic cloves
- 4 x bay leaves
- 1/2 c. freshly-minced Italian parsley
- 1/2 c. freshly-minced cilantro
- 1/2 c. freshly-minced oregano
- 1/3 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x flank steak - (1 1/2 to 2 lbs)
Directions
- Preheat a grill or possibly broiler to high.
- In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree till smooth. Transfer to a bowl and add in the herbs. Whisk in the extra virgin olive oil and season with salt and pepper. Mix well and set aside.
- Season the flank steak with extra virgin olive oil, salt, and pepper and grill/broil the steak for 2 to 3 min per side for medium-rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.
- Description: "(Carne Y Chimichurri)"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 95g | |
| Calories 34 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 98mg | 3% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.02g | 1% |
| Protein 1.01g | 2% |
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