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Flank Steak with Cranberry Chimichurri

 Flank Steak with Cranberry Chimichurri
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
8 ServingsPrep: 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

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Flank Steak with Cranberry Chimichurri (continued)

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. Using long-handled tongs, moisten a
  • paper towel with cooking oil and lightly coat 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 meat 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).
Nutritional Facts: 3 ounces cooked beef with 2 tablespoons chimichurri equals 293 calories, 15 g fat (4 g saturated fat), 54 mg cholesterol, 222 mg sodium, 17 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.