Broiled Steak with Chimichurri

Scientists at UC Berkeley recently determined that cilantro may have potent antibacterial properties. Researchers identified 13 compounds in cilantro leaves, one of which--dodecenal--was found to be particularly effective against certain bacteria, such as Salmonella. Luckily, cilantro also tastes wonderful (although the world does divide into cilantro lovers and haters). Try it in this recipe for simple broiled flank steak served with a chimichurri sauce. Chimichurri, which is Argentina's answer to ketchup, is basically a thick vinaigrette rounded out with herbs, spices, garlic, and hot chilies. It would also be delicious over simple grilled chicken or fish.

1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon oregano
1 pound well-trimmed flank steak
2 garlic cloves, peeled
1 cup packed cilantro leaves
1/2 cup packed parsley leaves
1 canned or bottled jalapeno pepper, sliced
1/4 cup water
2 tablespoons red wine vinegar
1 tablespoon olive oil

1 In a small bowl, combine 1/4 teaspoon of the salt, the coriander, cumin, and oregano. Rub into both sides of the flank steak.
2 In a small pot of boiling water, cook the garlic for 2 minutes to blanch. Transfer to a food processor and add the cilantro, parsley, jalapeno, water, vinegar, oil, and the remaining 1/4 teaspoon salt. Process until smooth.
3 Preheat the broiler. Broil the flank steak 6 inches from the heat for 4 minutes per side for medium-rare. Let stand for 10 minutes before thinly slicing across the grain. Serve the meat with the chimichurri sauce on the side.

Makes 4 servings.
Per serving: 200 calories, 12g total fat (4.2g saturated), 48mg cholesterol, 0.6g dietary fiber, 2g carbohydrate, 20g protein, 364mg sodium.