A lively combo of parsley and garlic gives juicy steak an authentic Argentinean flavor.
What You Need
Original recipe yields 8 servings
1 cup A.1. Garlic & Herb Marinade
1 beef flank steak (2 lb.)
2 cups fresh parsley sprigs
1/3 cup olive oil
2 Tbsp. HEINZ Red Wine Vinegar
1 bay leaf
1 tsp. dried oregano leaves
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Let's Make It
Pour marinade over steak in shallow dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, blend remaining ingredients in blender until smooth. Pour into bowl; refrigerate until ready to serve.
Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.
Broil, 4 inches from heat, 10 min. or until steak is medium doneness, turning after 5 min. Diagonally cut steak across the grain into thin slices. Serve with the parsley mixture.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
To help keep the cooked steak juicy, use tongs instead of a fork to turn the steak. In addition, score the edge of the steak by making shallow cuts every 2 inches around steak to help prevent the cooked meat from curling.
Add a little heat to the chimichurri sauce by adding 1/2 tsp. crushed red pepper or a whole seeded and chopped fresh jalapeño pepper before refrigerating.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.