Skinnytaste · by Gina Homolka★ 5.0 (36)
Grilled Chimichurri Flank Steak
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 47%
CARBS 2G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 15G57% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled flank steak topped with chimichurri, a vibrant herb sauce of parsley, garlic, and red wine vinegar. Zesty and bright, it's perfect for summer grilling.
mainroastbeef⚙️ food processor♨️ grilldairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- fresh black pepper (to taste)
- 1 1/4 teaspoons kosher salt
- 1/3 cup packed fresh parsley (minced fine, no stems)
- 2 tablespoons red onion (finely chopped*)
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 47%
CARBS 2G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 15G57% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 502mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 15mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.