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Ingredientes
- 2 lb Flank steak
- 4 x Jalapeno peppers, remove stems and seeds, chop fine
- 1/2 c. Minced onion
- 4 x Cloves garlic, chopped
- 1/4 c. Minced fresh parsley
- 1 tsp Oregano
- 1 tsp Fresh grnd black pepper
- 1/2 c. Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 2 Tbsp. Lemon juice
- 1/4 c. Water
Direcciones
- Combine all ingredients for the Chimichuri Sauce.
- Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or possibly glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling.
- Grill the meat over charcoal or possibly under a broiler till medium-rare. Carve the steak immediately accross the grain into strips about 1/4" thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 258 | 63% |
| Total Fat 28.96g | 36% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 86mg | 4% |
| Potassium 570mg | 16% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.97g | 1% |
| Protein 32.59g | 52% |
