Name: Flank Steak with Almond Chimichurri
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; 1/2 cup roughly chopped flat-leaf parsley; 1/2 cup whole natural almonds, roughly chopped; Juice and minced zest of 1/2 lemon; 2 tablespoons extra-virgin olive oil; 1/8 teaspoon salt

Super fresh and vibrant sauce for meat or vegetables with an almond twist.

Flank Steak with Almond Chimichurri

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Ingredients

Flank Steak:

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:

1/2 cup roughly chopped flat-leaf parsley
1/2 cup whole natural almonds, roughly chopped
Juice and minced zest of 1/2 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt

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.
Meanwhile, prepare the almond chimichurri. Gently stir together all ingredients in a small bowl.
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.
Garnishing with almond chimichurri and serve.

Recipe Note

Serves 4.

Almond Board of California