Flank Steak with Almond Chimichurri – Blue Diamond Almond Recipes

Created by: Almond Board of California

Ingredients

3 tablespoons lemon juice

1 tablespoon soy sauce

1 teaspoon minced garlic

1 teaspoon sugar

Salt and pepper to taste

1 (2-pound) flank steak

Almond Chimichurri

½ cup whole natural almonds, roughly chopped

½ cup roughly chopped flat-leaf parsley

Juice and minced zest of half a lemon*

2 tablespoons extra-virgin olive oil

⅛ teaspoon salt

*Note: Zest is the peel’s yellow part. Grate it from the fruit, or use a zester and mince the resulting strips.

Directions

Combine lemon juice, soy sauce, garlic, sugar and salt and pepper in a zippered plastic bag; add steak and marinate refrigerated for 30 minutes to 24 hours. Preheat grill or broiler. Remove steak from marinade and use paper towels to dry it off. Grill or broil for about 4 to 6 minutes per side, until charred on the outside and cooked to preference inside. Remove from heat and let rest for 5 minutes before slicing and garnishing with almond chimichurri.

Almond Chimichurri: Gently stir together all ingredients in a small bowl, and serve.