Recipe: Steak Chimichurri

As a Texan, I love anything that includes the flavors of Latin America/Mexico, and anything that includes steak. So something that combines the two? Perfect. Now make it healthy and you've got what could be the best meal known to man. 

This recipe was made from "So Easy" the second cookbook from Food Network host Ellie Krieger. If you don't have this book, I highly recommend it. Each meal is easy to make, healthy and really delicious. I've made a bunch of the dinner recipes in here, and each one has been really flavorful and doesn't taste like it's healthy. 

Steak Chimichurri: 
Chimichurri sauce:
1/3 cup packed fresh cilantro
1/3 cup packed fresh Italian parsley
3 Tablespoons olive oil
1 large clove of garlic (we used two)
1 tablespoon of red wine vinegar
1 tablespoon water
1/4 teaspoon of crushed red pepper flakes (more if you want it spicier)
1/4 teaspoon of salt (we skipped this)


1 1/4 lb shoulder center steak (we used a top sirloin steak) - make sure it's relatively thin - about 1 1/4-inches thick
salt
pepper


Puree all the ingredients for the chimichurri sauce in a food processor until it reaches the consistency of a sauce. 


Spray a grill pan with non-stick spray. Cook the steak  on medium-high heat, about 5 minutes on each side for medium rare. 

The Chimichurri sauce was light but packed some serious flavor. We also added fresh grilled corn and fresh steamed green beans with grainy mustard. The Mr. ended up putting Chimichurri sauce on his corn and said it was so delicious that I followed suit (and he was right!) 
 
The best thing about Ellie Krieger's book is that it gives you nutritional values for each meal. The steak includes 7 strips of steak and 1 tablespoon of Chimichurri sauce for 270 calories, 16 G of fat and 32 G of protein. Our entire meal was under 400 calories! 


I highly recommend this recipe if you're looking for a great summer meal.