RECIPE: Flank Steak with Chimichurri

Makes 2 servings (300 calories per serving)

INGREDIENTS

Steak

1 flank steak, about 8 to 10 ounces

Chimichurri (makes 1 cup)

1 cup firmly packed fresh parsley

4 gloves garlic, peeled

½ tsp fresh oregano leaves

¼ cup olive or grapeseed oil

1 tsp fresh lemon zest

2 tsp salt

1 ½ tbsp fruity vinegar

2 large portabella mushrooms

1 bunch asparagus, woody ends removed

1 tbsp oil

1 tsp lemon zest

Salt and freshly ground pepper

½ tsp red pepper flakes, optional

PREPARATION

For the chimichurri sauce:

1. Chop the parsley, garlic, and oregano finely by hand or pulse in a food processor for 30 seconds. Stir in the oil, lemon zest, salt, peppers and vinegar. Refrigerate in an air-tight container until use and for up to 5 days.
   

2. Place the steak in a sealable plastic bag, add ¼ - 1/3rd cup of chimichurri, close the bag squeezing out the air, and turn it a few times to thoroughly coat the steak. Let the meat marinate at room temperature for at least 30 minutes and up to 1 hour. You can marinate in the fridge for up to 24 hours – the longer the better!
   

3. When ready, remove the steak from the marinade and if cold, let it stand at room temperature for 20 minutes. Discard the used marinade.
   

4. Preheat your oven’s broiler for 10 minutes. Broil the steak 6-inches away from the heat source for 10 minutes until the internal temperature is 140 - 145ᴼF (60 – 63ᴼC) for medium-well doneness. For more on meat doneness, see this post on my Facebook page.
   

5. When done, place the meat on a plate and tent it with foil. Let it rest until ready to serve.
   

6. Switch the oven heat to bake and heat to 400ᴼF (205ᴼC). Brush the portabella mushrooms lightly with oil and place on a baking sheet, top side down. Sprinkle the gills with salt and pepper.
   

7. Toss the asparagus with the remaining oil, the lemon zest, and a pinch of salt and pepper. Spread on a 2nd baking sheet.
   

8. Bake both the mushrooms and asparagus until softened, about 8-10 minutes for the asparagus and 10-15 minutes for the mushrooms.

ASSEMBLY

1. Slice the steak very thinly diagonally, against the grain.
   

2. Place the mushroom, top side down in the middle of the plate.
   

3. Place 3-ounces of steak on top the mushroom.
   

4. Lay the asparagus over the steak and drizzle with 2 teaspoons fresh chimichurri sauce. Drizzle half of any steak jus that collected while the steak was resting around the mushroom.