Cumin-Pepper Flank Steak With Horseradish Chimichurri

• Chimichurri
• 2/3 cup fresh flat leaf parsley (leaves only)
• 2 tablespoons green onions, chopped
• 2 tablespoons water
• 1 tablespoon prepared horseradish
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1 garlic clove, peeled
• Steak
• 1 lb flank steak, trimmed
• 1 teaspoon cumin, ground
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil

1. To prepare Chimichurri: Combine first 8 ingredients in a food processor; process until smooth. Transfer sauce to a small bowl; set aside.
2. To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from the pan, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri .

chimichurri, flat leaf parsley, green onions, water, horseradish, red wine vinegar, olive oil, salt, garlic, flank steak, cumin, salt, black pepper, olive oil

Taken from www.food.com/recipe/cumin-pepper-flank-steak-with-horseradish-chimichurri-464518 (may not work)