Marinated Steak with Chimichurri Sauce

A lively combo of parsley and garlic gives juicy steak an authentic Argentinean flavor.

Rated 4.2 from 6 votes

1 cup A.1. Garlic & Herb Marinade

1 beef flank steak (2 lb.)

2 cups fresh parsley sprigs

1/3 cup olive oil

2 Tbsp. HEINZ Red Wine Vinegar

1 bay leaf

1 tsp. dried oregano leaves

1. Pour marinade over steak in shallow dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, blend remaining ingredients in blender until smooth. Pour into bowl; refrigerate until ready to serve.

2. Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.

3. Broil, 4 inches from heat, 10 min. or until steak is medium doneness, turning after 5 min. Diagonally cut steak across the grain into thin slices. Serve with the parsley mixture.

Marinated Steak with Chimichurri Sauce

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