ARGENTINIAN-STYLE GRILLED STEAK
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.
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