Nutrition Facts

Serving Size 197 g

(Approx. 4 Servings)

Amount Per Serving

Calories	260	Calories From Fat	120

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 360 mg	15%

Total Carbohydrate 7 g	2%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	26 g

Vitamin A 15%	•	Iron 15%

Vitamin C 25%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Flank Steak with Chimichurri Salsa

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

16 Oz Beef Flank Steak

1/2 Tsp Kosher Salt

1 Tsp Ground Black Pepper

8 Peeled Garlic Cloves

2 jalapeño peppers, seeded and cut into chunks

1/4 cup(s) Red Wine Vinegar

1 bunch of cilantro, leaves chopped, stems removed

1 Tbsp Canola Oil

1 yellow onion, peeled, thin sliced, rings separated

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Instructions

Season meat with salt and pepper, spray with non-stick olive oil spray and set aside.

Using a blender or food processor, process garlic, jalapeño, and red wine vinegar to a smooth texture. Add cilantro to pureed garlic mixture.

Combine 1/2 of chimichurri salsa and seasoned flank steak in a gallon-size zipper bag. Marinate for 1 hour in refrigerator.

Place remaining salsa in a bowl and cover with plastic wrap. Keep refrigerated until ready to serve.

Toss onion rings with 2 tablespoons canola oil. Heat a large heavy-bottom skillet over high heat 3 minutes. Stir-fry onions 5 minutes or until desired doneness. Set aside and keep warm.

Heat gas or charcoal grill to 400°F. Oil grill with canola oil to prevent steak from sticking. Grill flank steak 4 minutes on each side.

Cut steak into thin slices and serve with chimichurri salsa and grilled onions.

Source:

My H-E-B Texas Life Magazine