Flank steak with chimichurri from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • BookishMa on December 14, 2011

    Quick & easy & delicious. I'd suggest increasing the rub by a third--we had a long narrow strip that wasn't completely covered. But it was delicious (even our picky 9 year old raved about it)

  • Reemski on September 19, 2010

    Recipe is on page 429. I used rocket/arugula instead of parsley and added a tiny bit of sweet smoked paprika and some freshly ground pepper to the chimmichurri. It was delicious

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