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Grilled Flank Steak with Tomato-Basil Chimichurri
Prep: 15 minutes plus standing
Grill: 11 minutes • Serves: 4
1/2 tablespoon Our Family® Paprika
1-1/4 pounds flank steak
1/4 cup plus 1 tablespoon Our Family® 100% Pure Olive Oil
3/4 cup cherry tomatoes
1/2 teaspoon Our Family® Salt
2 garlic cloves
1/4 cup packed fresh cilantro leaves
2 tablespoons packed fresh basil leaves
1/2 tablespoon red wine vinegar
1/2 teaspoon Our Family® Crushed Red Pepper
1.In small bowl, stir garlic powder and paprika. Rub steak with 2 tablespoons oil and garlic powder mixture; let stand at room temperature 30 minutes.
2.Prepare outdoor grill for direct grilling over medium-high heat. Place 10-inch, oven-safe skillet on hot grill rack. Add tomatoes, salt and 1 tablespoon oil; cover and cook 5 minutes or until tender, stirring occasionally. Transfer tomato mixture to blender; add garlic, cilantro, basil, vinegar and crushed red pepper. Pulse tomato mixture until slightly chunky; with blender running, slowly add remaining 2 tablespoons oil and purée until smooth. Makes about 3/4 cup chimichurri.
3.Place steak on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
4.Slice steak against the grain; serve topped with chimichurri.
Approximate nutritional values per serving (about 4-1/2 ounces steak, 3 tablespoons chimichurri):
364 Calories, 26g Fat, 6g Saturated Fat, 81mg Cholesterol, 352mg Sodium,
4g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 29g Protein
