Chili-Rubbed Flank Steak with Chimichurri


1 protein – 1/2 vegetableflank2

Time to pay the piper–I’m slated for a fresh start this week, so I can move on from this plateau I’m experiencing. When I first started the SlimGenics program, my prep days were lacking inspiration. Now that I have a whole new angle on the program and how it works, I’m actually looking forward to this week’s fresh start and the opportunity to get back on track. I’ve seen many refer to prep days or fresh start as “meatapalooza,” and the name is certainly fitting, considering that you can eat unlimited proteins along with unlimited raw green vegetables. Even with restrictions like that, you can enjoy recipes like this Chili-Rubbed Flank Steak with Chimichurri. I’ve written the recipe for regular, on-plan portions, but feel free to increase your steak portion if you are on prep (or doing a fresh start, like me). Both the rub and chimichurri are great on other proteins, such as chicken and fish, so can always reserve a little for something later in the week. If you haven’t tried drizzling a few drops of chimichurri on your scrambled eggs, well then, you just haven’t had breakfast!

Wish me luck this week, as the universe is telling me that NOW is the time for change. What is the universe telling you today?

–Kim K.

  • 2 tsp. Splenda® Brown Sugar Blend
  • 1 tsp. smoked paprika
  • 1/2 tsp. Morton® Lite Salt
  • 1/2 tsp. chipotle or ancho chili powder
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. flank steak
  • Zero-calorie cooking spray
  • 5 green onions, coarsely chopped
  • 1 C. fresh parsley
  • 1/2 C. fresh cilantro
  • 1/4 C. fresh mint leaves
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. lemon juice
  • 1 garlic clove
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flake
  • 2 tsp. olive oil

Combine first five ingredients in a small bowl. Lightly spray steak with zero-calorie cooking spray, and liberally sprinkle spice mixture all over steak on both sides (you can reserve any unused spice mixture if you don’t want to use it all). Let it sit at room temperature for 20-30 minutes.

Meanwhile, in the bowl of a food processor, combine green onions, parsley, cilantro and next six ingredients. Process until just combined, adding olive oil in a stream while processor is running. Scrape sides and process again until thick.

Preheat grill or grill pan to medium-high heat and spray with cooking spray. Add steak and cook for 4 minutes on each side, or until cooked to desired doneness. Let rest, covered with foil, for about 5 minutes.

Slice steak across the grain and serve with chimichurri sauce.

Makes 2 servings