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Grilled Steak with Chimichurri Sauce
- 1- 1 1/2 lb. Flank Steak
- 3 Tbsp. Apple cider vinegar
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 clove garlic mashed
Ingredients for Chimichurri
- 1/3 Cup Olive Oil
- 1/2 Cup chopped parsley
- 3 cloves garlic chopped finely
- 1 1/2 tsp. Cumin
- 1 tsp. Sea salt
- 3 Tbsp. Apple Cider Vinegar
- Fresh ground pepper to taste
Directions for Chimichurri
- Make Chimichurri first by placing all ingredients into a food processor, or blender and pulse on high for 45 seconds. Set aside in small glass bowl.
*Can double this recipe and refrigerate in a covered glass bowl for up to 3 days, and save to put on chicken or pork!
Directions For Steak
- Place all ingredients into a large ziploc baggie to marinade.
- Place in refrigerator overnight, or, for at least 4 hours.
- Remove steak from the baggie. Discard baggie and marinade.
- Let steak sit at room temperature for 30 minutes.
- Grill on high flipping only once, until medium rare. Approximately 7 minutes each side.
- Let sit on cutting platter for 5 minutes before slicing diagonally into very thin slices. (It is advised to use an electric knife)
- Spread before serving with Chimichurri sauce.
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.