1. Coat cold cooking grate with cooking spray, and place on grill. Preheat grill to 350 - 400 (medium-heat) heat.
2. Combine parsley and next 4 ingredients. Rub mixture over flank steak. Marinate in the refrigerator while preparing Chimichurri.
3. Grill steak, covered with grill lid, 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Slice steak diagonally across grain into thin slices. Reserve half of the slices for Roast Beef-and-Blue Cheese Panini, if desired. Serve steak with Chimichurri.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (38%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 155.6mg||5 %|
|Potassium 65.6mg||2 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.5g|
|Protein 0.6g||1 %|
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Calories per serving: 21
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