Recipe of the Week

Grilled Flank Steak with Chimichurri
12 oz flank, skirt, or sirloin steak
1/2 cup finely chopped fresh parsley
1 bunch scallions
3 Tbsp red wine vinegar
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried red pepper flakes
1/2 tsp coarsely ground black pepper
3/4 cup olive oil
2 Tbsp water

To make the chimichurri sauce mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When every things blended whisk in the parsley.
Preheat the grill or pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it 3-4 minutes on each side or until it reaches 140 degrees. Trim the roots from the scallions and add the entire bunch to the grill just after you have flipped the steak. Cook the scallions until they are lightly charred, about 4-5 minutes.
Drizzle the steak with the chimichurri sauce, and serve it with the grilled scallions.
Eat this with pinto or black beans and hot corn or flour tortillas. Makes 2 servings
430 calories, 38g protein, 7g carbohydrates, 28g fat, 2g fiber, 400 milligrams sodium per serving. This is a GREAT summer time dinner. I made tacos with mine. I also had fresh watermelon and the black bean tomato quinoa salad as a side. Grill it up!! Trainer Todd