Flank Steak with Chimichurri Sauce

Chimichurri is a thick green herb sauce that is served with grilled meats in Argentina. Prepare ahead and refrigerate for up to two days. Bring it to room temperature before serving.

PREP: 15 minutes GRILL: 12 to 15 minutes

MAKES: 4 main-dish servings

1 ½ cups loosely packed fresh parsley leaves, chopped

1 ½ cups loosely packed fresh cilantro leaves, chopped

¼ cup olive oil

3 tablespoons red wine vinegar

1 garlic clove, crushed with garlic press

¾ teaspoon salt

¼ teaspoon ground black pepper

1 pinch crushed red pepper

½ teaspoon chili powder

½ teaspoon sugar

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1 beef flank steak (1 ½ pounds), well trimmed

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Meanwhile prepare chimichurri sauce: In small bowl, combine parsley, cilantro, oil, vinegar, garlic, ¼ teaspoon salt, black pepper, and crushed red pepper; set aside.

3. In cup, combine chili powder, sugar, coriander, cumin, and remaining ½ teaspoon salt. Use to rub on flank steak.

4. Place steak on hot grill rack or pan and cook, turning once, 12 to 15 minutes for medium-rare or until desired doneness.

5. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Holding knife in slanting position, almost parallel to cutting board, slice steak thinly across the grain. Serve with sauce.

EACH SERVING WITH 1 TABLESPOON SAUCE: About 239 calories, 25g protein, 2g carbohydrate, 14g total fat (5g saturated), 62mg cholesterol, 497mg sodium