STEAK WITH CHIMICHURRI SAUCE

Steak with Chimichurri Sauce image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 12

1/3 cup finely chopped garlic
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of excess fat
Olive-oil cooking spray

Steps:

Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

Nutrition Facts : Calories 245 g, Cholesterol 63 g, Fat 12 g, Protein 25 g, Sodium 440 g