Cumin-Pepper Flank Steak with Horseradish Chimichurri

I've been chewing on the decision whether to post about recipes that I have tried that we haven't liked so well. Do you still want to hear about a recipe that we didn't like? Will you bother to try it yourself?

I made Cumin-Pepper Flank Steak with Horseradish Chimichurri, another recipe from the December Cooking Light magazine. I liked it, but Jim wasn't fond of it. I actually liked it best put into some bread and eaten as a sandwich with the sauce.


I don't know if I used the proper cut of beef or not. I used some steaks from my family's beef farm in PA. In fact, I've never bought beef at a store. I've only ever used homegrown beef from the farm in PA. Thanks, Dad for the homegrown beef!