Cumin-Pepper Flank Steak with Horseradish Chimichurri

Cumin-Pepper Flank Steak with Horseradish Chimichurri
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon prepared horseradish
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1 garlic clove, peeled
  • Steak:
  • 1 (1-pound) flank steak, trimmed
  • 1 tablespoon red wine vinegar
  • + 8 more ingredients
    • ¼ teaspoon black pepper
    • 1 teaspoon olive oil
    • 1 teaspoon olive oil
    • Chimichurri:
    • 2 tablespoons chopped green onions
    • ½ teaspoon salt
    • 1 teaspoon ground cumin
    • 2/3 cup fresh flat-leaf parsley leaves

1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth. 2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3 minutes on each side or until...

View full recipe at My Recipes

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