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Publix Aprons

Chimichurri Flank Steak with Grilled Pita

Chimichurri Flank Steak with Grilled Pita
Total Time:
280 minutes
Active Time:
40 minutes


1 serrano pepper, seeded and chopped
3 cloves garlic, smashed
2 small red onions, divided
1 1/2 lb beef flank steak
1 1/2 cups Italian parsley leaves
1/2 cup fresh cilantro leaves
1/4 fresh oregano leaves
1/2 teaspoon kosher salt
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
2 Deli pita bread


  1. Score both sides of steak in a diamond pattern. Place steak in a large zip-top bag.
  2. Place parsley, cilantro, oregano, chopped red onion, serrano pepper, garlic, and salt bowl of food processor. Cover and pulse until roughly chopped. Add oil and vinegar; process until smooth.
  3. Divide chimichurri and chill half. Add water and remaining chimichurri to steak. Seal bag and turn to coat. Refrigerate 4 hours (or overnight) to marinate.
  4. Preheat grill on medium. Drain steak; discard marinade. Place steak on grill; cover and grill 8–10 minutes. Turn steak and add onions to grill; cook 8–10 minutes until onions are tender and steak is 145°F and lightly charred, turning once halfway through grilling. Transfer steak and onions to cutting board; let stand 5 minutes. Add pita bread to grill; cook 2–3 minutes or until warm. Slice steak thinly across the grain. Cut pita bread rounds in wedges. Serve steak with reserved chimichurri, grilled onion, and pita.

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Nutritional Information

CALORIES (per 1/4 recipe) 560kcal; FAT 28g; SAT FAT 8g; TRANS FAT 0g; CHOL 135mg; SODIUM 400mg; CARB 22g; FIBER 2g; SUGARS 2g; PROTEIN 51g; VIT A 45%; VIT C 60%; CALC 10%; IRON 30%

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