Grilled flank steak packed with veggies and covered in an aromatic chimichurri sauce directly from South America: Now, that suffices to get me delighted about cooking outdoors! Imagine you’re an Argentinian gaucho out there on the variety, searching for something to include taste to your supper of grilled beef. You discover some cilantro growing over here, perhaps a little parsley there, a little garlic, a little oil. Mix everything up and spoon it throughout that grilled flank steak packed with fresh veggies.
Take a bite, lean back, and bid an early “Buenos Dias” to barbecuing season!
- Lean flank steak, 1.5 pounds.
- Carrot, sliced, 2
- Red bell pepper, sliced, 1
- Black pepper
- Garlic cloves, 4
- Olive oil, 1/4 cup
- BraggLiquid Aminos (or coconut aminos), 1/4 cup
- Lemon juice, 2-3 tablespoon
- Parsley, 1 lot
- Cilantro, 1 lot
- Sea salt
- Black pepper
- Fire up the grill (or, if it’s still too cold, heat oven to 375 degrees F).
- Slice the flank steak in half lengthwise to make 2 thinner steaks and pound with a softening mallet (or closed fist, if you enjoy that example). Cut into 4-inch strips.
- Put the garlic cloves and olive oil in a mixer and mix up until smooth. Slowly include the leafy tops of the parsley and cilantro.
- Place one strip of steak on a plate, include pieces of carrot and bell pepper, roll up the steak, and location it fold-down. Repeat up until all steak has actually been utilized. (Use a toothpick to protect the rolls if required.)
- Place the rolled steak on the heated grill, fold-side down. Turn when, cooking to wanted degree of doneness. If cooking in an oven, scorch the steak rolls in a nonstick frying pan for about 1 minute to seal, then position them on a flat pan and bake for 15 minutes at 375 degrees F.
- Plate the steak and serve with chimichurri sauce. (If you’re food prepping, let the meat cool prior to including the sauce.)
- Serving size: 4 oz.
- Recipe yields 6 portions
- Calories: 221
- Fat10 g
- Carbs: 7 g
- Protein: 23 g
- Fiber 1 g