Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some of the sauce to serve with the meal.
Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium-rare. Carve the steak immediately accross the grain into strips about 1/4" thick and serve with extra sauce.
If the meat is allowed to sit before carving, it will toughen.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6|
|Calories from Fat: 138 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 52.3mg||16 %|
|Sodium 84.8mg||3 %|
|Potassium 567.7mg||15 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.5g|
|Protein 32.2g||46 %|
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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: 288
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