Cumin-Pepper Flank Steak With Horseradish Chimichurri - cooking recipe
Ingredients
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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
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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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