Tuesday, October 21, 2008

Cooking Light Night #14

Flipping through recipes, this is not something that would ever stand out to me or that I would be drawn to. The title is long and confusing and I'm not sure what chimchurri sauce even is. But for this one, I went purely off of other people's ratings on the website who gave it 5 out of 5 stars. Flank steak is a great meat to cook with if you are on a budget because it's inexpensive and can go a long way. But it can be tough and tasteless. The Chimchurri Sauce though is AMAZING and really makes this deal a delight. This is my new favorite way to prepare Flank Steak and we will definitely be making again and often. Loved it! If you're interested in cooking more and exploring new recipes but aren't sure what you like, try visiting a website and reading other people's reviews. Not only will it give you a good idea of the quality of the recipe, but often times you can get good tips from other people on preparation methods, variations, and great sides suggestions. Here were some of the reader reviews for this recipe:

cooker - Five Stars
WOW!!!! this was awesome. I was a little worried that not marinating the flank steak would make it tough, but not the case at all. The sauce definitely made this dish, sooooo good! very very easy to make. 08/16/08

Monique - Five Stars
Wow...so delish...and so easy to prepare! I'll be making this dish again, and again, and again... 08/10/08

velveetahead - Four Stars
While I think I would recommend a higher cut of meat then flank steak since it was kinda chewier than I would have liked. The sauce was excellent. I recommend the sauce highly. 08/07/08

My Review - Five Stars
This is a great and inexpensive way to dress up boring Flank Steak. It was so simple and easy to prepare. The added lime juice gives this a sweet refreshing flavor that makes this much more exciting than your basic pesto. Try serving with fresh spring greens and strawberry salad. Delish!

Garlic-Rubbed Flank Steak with Chimichurri Sauce

Chimichurri is a traditional tangy herb sauce from Argentina that's usually paired with grilled meat. Set aside half of the flank steak for Steak Panzanella another night.

1/2 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1 large garlic clove
2 tablespoons extravirgin olive oil
1 tablespoon water
4 servings Garlic-Rubbed Flank Steak

1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended. Serve sauce with Garlic-Rubbed Flank Steak.

Yield: 4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)

CALORIES 221 (50% from fat); FAT 12.4g (sat 3.2g,mono 7.1g,poly 1g); IRON 2.1mg; CHOLESTEROL 37mg; CALCIUM 33mg; CARBOHYDRATE 2.2g; SODIUM 349mg; PROTEIN 24.2g; FIBER 0.5g

Cooking Light, AUGUST 2008

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