Lunch: Flatiron Steak with Chimichurri Sauce

The chimichurri sauce that tops the flatiron steak in this recipe gets flavor from parsley, garlic, oregano, and crushed red pepper. Serve the steak with romaine lettuce and grilled red peppers.

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Flatiron Steak with Chimichurri Sauce

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

3/4 c. chopped fresh parsley leaves
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. water
1 clove garlic
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
salt
1 piece flatiron (or blade) steak
Nonstick olive oil cooking spray
2 medium red peppers
1 head romaine lettuce

Instructions

Prepare outdoor grill for direct grilling on medium.
Prepare chimichurri sauce: In small bowl, with fork, mix parsley, oil, vinegar, water, garlic, oregano, crushed red pepper, and 1/4 teaspoon salt until blended.
Meanwhile, sprinkle steak with 1/4 teaspoon salt to season both sides; place on hot grill grate and cook 12 to 14 minutes for medium-rare, turning over once. Let stand 5 minutes for easier slicing. Spray peppers lightly with nonstick spray and place on grill with steak. Grill 10 to 12 minutes or until charred and tender, turning over once. Cut steak into 4 pieces; cut peppers into thin slices.
Divide romaine among 4 plates. Top with steak, peppers, and sauce.

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