Jess's Recipes

Great dinner! Grilling: Chimichurri-Stuffed Flank Steak (originally found on Seriouseats.com) Chimichurri sauce from Cooks Illustrated Ingredients For the chimichurri sauce: 1 cup packed fresh parsley leaves 5 medium cloves of garlic, peeled 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons water 1/4 cup red onion, finely minced 1 teaspoon salt 1/4 teaspoon red pepper flakes For the steak: 2 pounds flank steak Salt and freshly ground black pepper to taste Procedures 1. Process parsley and garlic in a food processor until chopped fine, about 20 one-second pulses. Transfer to medium bowl and whisk in remaining sauce ingredients until thoroughly blended. 2. Butterfly flank steak by slicing it horizontally with the grain, half of the thickness of the steak, stopping about one inch from the edge of the meat. (We didn't do this, we just pounded it thin) 3. Open the steak and completely cover with chimichurri sauce. Roll the steak into a...

POINTS® Value: 6 Servings: 4 Preparation Time: 20 min Cooking Time: 11 min Level of Difficulty: Easy Well-seasoned steak is topped with a flavorful Mexican corn salad. Let the meat sit before slicing so it's very juicy. Ingredients 1 pound(s) raw lean flank steak 1 medium garlic clove(s), peeled and smashed with side of a knife 1 tsp fresh lime juice 1/8 tsp table salt 1/8 tsp black pepper, freshly groundSalad 1 Tbsp jalapeno pepper(s), minced (do not touch seeds with bare hands)* 1 small corn on the cob, cooked, kernels removed 1/2 medium avocado, peeled, pitted and diced 1 cup(s) canned black beans, drained and rinsed 4 tsp fresh lime juice 2 Tbsp cilantro, fresh, minced 1/8 tsp table salt 1/8 tsp black pepper Instructions Preheat grill to medium hot. Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to a...

1 cup plain bread crumbs 3/4 cup coarsely chopped roasted red peppers 1/2 cup extra-virgin olive oil 2 tablespoons drained capers 1/4 cup chopped fresh parsley leaves 2 cloves garlic, minced 1/4 teaspoon red pepper flakes table salt and ground black pepper 1 flank steak ( about 2 pounds), frozen for 20 minutes 8 ounces thinly sliced black forest deli ham 8 ounces thinly slices provolone deli cheese 1. mix bread crumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt together in a medium bowl 2. Season steak with salt and pepper and position so that long side faces you. Butterfly steak. Layer ham, cheese, and seasoned crumbs over steak. Starting with short side, roll and tie steak. Season with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak can be wrapped and refrigerated for 1 day). 3. Grill steak over fire until browned on all four sides, about 12 minutes. Move steak to cool side o...