AR­GEN­TINIAN-STYLE GRILLED STEAK

Canadian Living - - Main Events -

In large shal­low dish, toss to­gether car­rots, 2 tsp of the oil and half each of the salt and pep­per; set aside.

Com­bine cumin and re­main­ing oil, salt and pep­per; brush over both sides of steak. Place steak and car­rots on greased grill over medium-high heat; close lid and grill, turn­ing once, un­til steak is medium-rare, about 12 min­utes, and car­rots are ten­der, about 16 min­utes. Let steak stand for 5 min­utes; thinly slice across the grain.

Chimichurri Sauce Mean­while, in food pro­ces­sor, pulse to­gether pars­ley, green onions, gar­lic, vine­gar, salt, pep­per and hot pep­per flakes. With mo­tor run­ning, slowly driz­zle in oil and 2 tbsp wa­ter un­til smooth. Serve with steak and car­rots.

PER SERV­ING

about 323 cal, 25 g pro, 20 g to­tal fat (5 g sat. fat), 9 g carb (3 g di­etary fi­bre, 4 g sugar), 48 mg chol, 248 mg sodium, 534 mg po­tas­sium. % RDI: 5% cal­cium, 25% iron, 170% vit A, 33% vit C, 18% fo­late.

MAKES 4 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 25 MIN­UTES

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