Flank Steak with Cranberry Chimichurri Recipe

Flank Steak with Cranberry Chimichurri Recipe
Flank Steak with Cranberry Chimichurri Recipe photo by Taste of Home
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Flank Steak with Cranberry Chimichurri Recipe

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Chimichurri is an Argentinean herb sauce that's serve with grilled meats. The addition of cranberries makes this version not only festive, but delicious. It's a wonderful accompaniment to the tender flank steak.—Cheryl Perry, Hertford, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.

Ingredients

  • 1 medium papaya
  • 1 cup chopped sweet onion
  • 1 tablespoon ground cumin
  • 1/2 teaspoon pepper
  • 1 beef flank steak (2 pounds)
  • CHIMICHURRI:
  • 1 cup fresh cilantro sprigs
  • 1 cup fresh parsley sprigs
  • 1 cup dried cranberries
  • 1 shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon smoked paprika
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 2 teaspoons grated lime peel
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • 1/4 cup water

Directions

Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime peel, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving.
Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri. Yield: 8 servings (1 cup chimichurri).
Originally published as Flank Steak with Cranberry Chimichurri in Taste of Home Christmas Annual Annual 2011, p76

Nutritional Facts

3 ounces cooked beef with 2 tablespoons chimichurri: 293 calories, 15g fat (4g saturated fat), 54mg cholesterol, 222mg sodium, 17g carbohydrate (11g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 1 medium papaya
  • 1 cup chopped sweet onion
  • 1 tablespoon ground cumin
  • 1/2 teaspoon pepper
  • 1 beef flank steak (2 pounds)
  • CHIMICHURRI:
  • 1 cup fresh cilantro sprigs
  • 1 cup fresh parsley sprigs
  • 1 cup dried cranberries
  • 1 shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon smoked paprika
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 2 teaspoons grated lime peel
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • 1/4 cup water
  1. Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime peel, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving.
  3. Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri. Yield: 8 servings (1 cup chimichurri).
Originally published as Flank Steak with Cranberry Chimichurri in Taste of Home Christmas Annual Annual 2011, p76

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