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For the chimichurri:
8 oz. Phillips Crab Meat
1 c. (packed) fresh Italian parsley
1/4 c. (packed) fresh cilantro
1/2 c. olive oil
1/3 c. red wine vinegar
2 garlic cloves, peeled
3/4 tsp. dried crushed red pepper
1/2 tsp. ground cumin
1/2 tsp. salt

For the steak:
3 lb. flank steak
salt and pepper to taste

Cooking Instructions
  • Combine all chimichurri ingredients, except for crab meat, in food processor and combine until smooth.
  • Fold in crab meat, set aside.
  • Preheat grill to medium heat. Season steak to your liking.
  • Grill steak to your desired doneness, then allow meat to rest for 2-3 minutes.
  • Slice steak, then top with chimichurri crab topping and serve.
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Lump Crab Meat

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