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Flank Steak on Texas Toast with Chimichurri
FOOD5217Ingredients
60Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. flank steak
- 1 cup flat-leaf parsley (cleaned and large stems removed, finely chopped, by hand or use food processor)
- 1/2 cup baby arugula (finely chopped, by hand or use food processor)
- 2 cloves garlic (minced, you can add to parsley and arugula in food processor)
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup olive oil
- 2 Tbsp. red wine vinegar
- salt
- pepper
- 1 pullman loaf (brioche, or if you prefer a white pullman loaf)
- 1/4 cup mayonnaise
- 1 heirloom tomato (or beefsteak, sliced)
- butter (Soft, for bread)
- pepper
- salt
- 2 Tbsp. chimichurri (to mix with mayonnaise)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium800mg33% |
| Potassium1020mg29% |
| Protein50g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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