Flank Steak with Almond Chimichurri
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
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.
Almond Board of California