Cumin-Pepper Flank Steak with Horseradish Herb Sau...

Cumin-Pepper Flank Steak with Horseradish Herb Sauce


2/3 cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1 garlic clove, peeled
1 (1-pound) flank steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
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1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.

2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri.

Cooking Light DT

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