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	<title>Food and Dining &#187; flank steak</title>
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		<title>Flank steak chimichurri</title>
		<link>http://davidsonnews.net/foodanddining/2011/07/27/flank-steak-chimichurri/</link>
		<comments>http://davidsonnews.net/foodanddining/2011/07/27/flank-steak-chimichurri/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 15:07:17 +0000</pubDate>
		<dc:creator><![CDATA[Christina Ritchie Rogers]]></dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[blue plate special]]></category>
		<category><![CDATA[chimichurri]]></category>
		<category><![CDATA[flank steak]]></category>
		<category><![CDATA[liz weindruch]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[By LIZ WEINDRUCH DavidsonNews.net Similar to a pesto, chimichurri is an herb-based sauce that goes well with just about anything.  In Argentina, it&#8217;s used as both a sauce and a marinade, but I prefer to use it as a sauce. The bright, green flavors of the herbs compliment almost anything &#8211; steak, fish, chicken, eggs, [&#8230;]]]></description>
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