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Mojo De Ajo Steak with Chimichurri

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by Akhtar Nawab

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Chef Akhtar has perfected his flank steak on the grill, and the secret is a zesty, garlicky mojo de ajo marinade that really makes the dish. A classic cilantro chimichurri sauce is the perfect pairing for this double portion of steak that will make busy days that much easier.

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Nutritional facts

Protein

46g

Carbs

4g

Calories

440

Fat

24g

Ingredients

Flank Steak, Canola and Olive Oil Blend, Sherry Vinegar, Cilantro, Garlic, Honey, Kosher Salt, Shallot, Gluten Free Tamari, Orange Juice, Ginger, Canola Oil, Italian Parsley, Aleppo Pepper

Reviews

4.1

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Based on 74 reviews

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I thought there was too much fat along the strip of beef, and it was a bit chewy. Also, not a fan of the chimichurri sauce, but that's really just a personal preference.

Leonard White · 11/09/24

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About Akhtar Nawab

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Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.

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