I came across a recipe in a Cooking Light magazine perfect for my needs: Cumin-Pepper Flank Steak with Horseradish Chimichurri. The most expensive parts of this meal were the flank steak and horseradish, both ranging from $5-$8 depending on the size; I purchased a 1 lb flank steak and a small jar of horseradish. In total, this meal cost me about $13, a small price to pay to be hostess to a couple friends for the evening.
I rubbed the steak with extra-virgin olive oil, salt, black pepper, and cumin.
In a small food processor, I blended
2/3 cup parsley
2 tablespoons chopped green onions
2 tablespoons water
1 hearty tablespoon horseradish
1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
pinch of salt
1 garlic clove
I cooked the steak in a nonstick skillet for about 5 minutes on each side so it was not so bloody, sliced, and served!
This is the final product ready to serve with the horseradish chimichurri in the background.