Cumin-Pepper Flank Steak With Horseradish Chimichurri - cooking recipe

Ingredients
    Chimichurri
    2/3 cup fresh flat leaf parsley (leaves only)
    2 tablespoons green onions, chopped
    2 tablespoons water
    1 tablespoon prepared horseradish
    1 tablespoon red wine vinegar
    1 teaspoon olive oil
    1/8 teaspoon salt
    1 garlic clove, peeled
    Steak
    1 lb flank steak, trimmed
    1 teaspoon cumin, ground
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon olive oil
Preparation
    To prepare Chimichurri: Combine first 8 ingredients in a food processor; process until smooth. Transfer sauce to a small bowl; set aside.
    To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from the pan, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri .

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