Combine all of the first seven seasoning to make a dry rub. Rub generously into the steak, making sure the seasoning is rubbed in. Refrigerate flank steak between 2 and 24 hours.
Add all nine ingredients into a food processor and blend. Some prefer mixing until puréed, I prefer a little texture.
When ready, cook steak on grill to desired inside temperature. Drizzle with Chimchurri Sauce.
Prepare Onion marinade:
Cook onions until they become translucent.
Cut the flank steak into small pieces, remembering to cut it opposite the direction of the muscle.
Serve with fresh chimchurri sauce and topped with onions
If you cannot grill the steak, then pan cook it using a cast iron skillet. This method works great too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 274 (85%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 33.5mg||1 %|
|Potassium 313.3mg||8 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 10.1g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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