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Big Batch Flank Steak with Creamy Chimichurri Sauce
CAMPBELL'S®Description
When you want to save time and still deliver a home-run meal (or two!), make this Big Batch Flank Steak with Creamy Chimichurri Sauce your go-to grill recipe. The flavorful herb marinade for this chimichurri flank steak doubles as a creamy chimichurri sauce with the addition of a secret ingredient: savory cream of mushroom soup. The olive oil-based marinade helps tenderize lean flank steaks, so they come off the grill juicy and ready to eat with creamy chimichurri sauce, and remain just as delicious the next day, when you can serve them as Chimichurri Steak Wraps. Luckily, chimichurri flank steak makes enough for plenty of leftovers, and comes together in under 25 minutes of active cooking time. And because you can re-use both the chimichurri sauce and the meat so many ways, it’s a great recipe for meal prep.
Ingredients
- 2 cups fresh Italian parsley leaves (also known as flat-leaf parsley, packed, from about 2 bunches)
- 1 cup fresh cilantro leaves (packed, from about 1 bunch)
- 2 cloves garlic (peeled)
- 3 Tbsp. red wine vinegar
- 1/2 tsp. crushed red pepper (for more heat, you can add your favorite hot sauce, to taste)
- 3 Tbsp. olive oil
- 2 1/2 lb. beef flank steak (two 1 1/4-pound steaks)
- 1 can Campbell's® Condensed Unsalted Cream of Mushroom Soup (10 1/2 ounces)
- 1 cup sour cream (or plain Greek yogurt)
Directions
NutritionView More
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Calories340Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol65mg22% |
Sodium230mg10% |
Potassium620mg18% |
Protein31g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g2% |
Sugars2g |
Vitamin A35% |
Vitamin C35% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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