{"id":3997,"date":"2024-05-09T10:46:59","date_gmt":"2024-05-09T14:46:59","guid":{"rendered":"https:\/\/martins.eatsmartbewell.com\/home\/?p=3997"},"modified":"2024-05-09T10:46:59","modified_gmt":"2024-05-09T14:46:59","slug":"grilled-flank-steak-with-tomato-basil-chimichurri","status":"publish","type":"post","link":"https:\/\/dwfreshmarket.eatsmartbewell.com\/home\/grilled-flank-steak-with-tomato-basil-chimichurri\/","title":{"rendered":"Grilled Flank Steak with Tomato-Basil Chimichurri"},"content":{"rendered":"

\"Grilled
\nClick to See How-To Video!<\/strong><\/a>\"download\"\"Email<\/a>
\nGrilled Flank Steak with Tomato-Basil Chimichurri<\/span><\/p>\n

Prep: 15 minutes plus standing
\nGrill: 11 minutes \u2022 Serves: 4<\/span> <\/p>\n

1 <\/span>tablespoon Our Family\u00ae Garlic Powder<\/strong>
\n1\/2 <\/span>tablespoon Our Family\u00ae\u00a0Paprika<\/strong>
\n1-1\/4 <\/span>pounds flank steak
\n1\/4 <\/span>cup plus 1 tablespoon Our Family\u00ae 100% Pure Olive Oil<\/strong>
\n3\/4 <\/span>cup cherry tomatoes
\n1\/2 <\/span>teaspoon Our Family\u00ae Salt<\/strong>
\n2\t<\/span>garlic cloves
\n1\/4 <\/span>cup packed fresh cilantro leaves
\n2\t<\/span>tablespoons packed fresh basil leaves
\n1\/2 <\/span>tablespoon red wine vinegar
\n1\/2 <\/span>teaspoon Our Family\u00ae Crushed Red Pepper<\/strong><\/p>\n<\/div>\n

1.<\/span>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.
\n<\/span><\/p>\n

2.<\/span>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 pur\u00e9e until smooth. Makes about 3\/4 cup chimichurri.
\n<\/span><\/p>\n

3.<\/span>Place steak on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 135\u00b0 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\u00b0 upon standing.)
\n<\/span><\/p>\n

4.<\/span>Slice steak against the grain; serve topped with chimichurri.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (about 4-1\/2 ounces steak, 3 tablespoons chimichurri):
\n364 Calories, 26g Fat, 6g Saturated Fat, 81mg Cholesterol, 352mg Sodium,
\n4g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 29g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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