The rain has been falling here in New England. Falling, falling, and falling some more. We’ve been lucky to see the sun peak through every once in a while. But, the brightest sign of summer that I’ve seen is actually a direct result of all that rain – the wildly growing fresh herbs I have in pots on my deck. The parsley leaves are actually larger than my basil leaves. Can you picture that? Parsley has noticed the mint over in the other pot (mint gets it’s own pot, like a time out, to tame it’s aggressive tendencies towards the other herbs) and parsley has been begging to get together with mint and do the chimi. What’s the chimi, you ask? It’s a little blender dance where parsley and mint get together and make sweet chimichurri (chimichurri actually far from sweet, but the process is.) If you think I’ve spent way too much time sitting on my deck listening to my herbs chat, well, you’re wrong. Because it’s been raining, I haven’t been doing much sitting outside. I guess I’m going a little stir crazy!
I made some grilled artichokes (brushed with lemon juice and olive oil) to go with the flank steak, which was perfect because the extra chimichurri got scooped up by the leaves. The next day I even enjoyed a steak sandwich for lunch using some of the extra meat and chimichurri. We both really enjoyed this dinner and I look forward to the continued wild growth of my herbs so I can make it again soon!
1 1/4 lb flank steak
1 tbsp packed brown sugar
2 tsp smoked Spanish paprika
1 tsp cumin
freshly ground salt & pepper
1 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup chopped onion
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons red wine vinegar
2 tablespoons fresh oregano leaves
1/2 teaspoon crushed red pepper
3 garlic cloves
Sprinkle both sides of the steak generously with coarsely ground salt & pepper. Combine the brown sugar, paprika and cumin. Rub all over both sides of the steak. Let stand at room temperature for at least 40 minutes before grilling.
Preheat grill to medium high heat. Cook the steak for about 6-8 minutes on each side for medium-rare to medium.
Combine the remaining ingredients in a blender and process until smooth, scraping down the sides if necessary.
Remove the steak from the grill, cover with foil and let rest 5-10 minutes before slicing. Serve the sliced steak with the chimichurri sauce.
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 19.1 g
Cholesterol: 94.5 mg
Sodium: 201.3 mg
Total Carbs: 10.0 g
Dietary Fiber: 2.2 g
Protein: 39.9 g