Grilled Flank Steak with Avocado Chimichurri
Ingredients
The steak
-
2
lb
flank steak
-
to taste
salt
-
to taste
pepper
Avocado Chimichurri
-
¾
cup
fresh cilantro
-
1
tablespoon
fresh oregano
-
1
clove
garlic
-
3
tablespoons
red wine vinegar
-
4
tablespoons
olive oil
-
1
tablespoon
fresh lime juice
-
¼
teaspoon
red pepper flakes
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
3
avocados, diced
Instructions
- Preheat the grill to medium-high heat (around 400 degrees).
- In a food processor, combine cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper, then blend until smooth.
- In a small bowl, combine diced avocado with the chimichurri sauce, gently tossing to coat without mashing the avocado.
- Season the flank steak with salt and pepper on both sides.
- Grill the steak for 4-6 minutes on each side.
- Remove the steak from the grill and let it rest for 2-3 minutes before slicing.
- Serve the sliced steak with the avocado chimichurri sauce.
Nutrition Facts (estimated)
Servings
6-8
Calories
444
Total fat
32g
Total carbohydrates
7g
Total protein
34g
Sodium
281mg
Cholesterol
100mg
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