Oh my gosh, you guys, summer is finally here, and that means nothing but one thing to me: G R I L L. I need that smoky char flavor on everything!
But we can’t just grill plain meat all the time, right? We need a crazy good sauce, and that’s where this recipe knocks it right out of the park. I’m talking about **Grilled Flank Steak With Avocado Chimichurri**! It’s fast—seriously, under 30 minutes quick—and that chimichurri is next level. It takes the bright, herby punch of the classic green sauce and adds this unbelievably creamy, rich texture thanks to the avocado. I first tried this combination last summer when I needed a show-stopper dinner that didn’t require me to stand over the heat for hours, and it instantly became a family favorite. Trust me, this is your new go-to!
Why This Grilled Flank Steak With Avocado Chimichurri Recipe Works
When I tell you this meal is lightning fast, I mean it! We’re talking about a full dinner on the table in under half an hour. That’s incredible for something that tastes like it came from a fancy steakhouse backyard, right? It’s all about simple seasoning and quick grilling.
- Speed and Simplicity for Weeknight Grilling
Honestly, this is perfect for a Tuesday night when you’re starving. The total time clocking in at just 27 minutes means minimum cleanup and maximum eating time. You just rub the steak, throw it on high heat, and buzz the sauce together while it cooks. No marathon sessions required!
- The Creamy Twist on Classic Avocado Chimichurri
Now, you know I love a classic chimichurri, but adding that ripe avocado? Oh, brother. It completely changes the game. Traditional chimichurri is very oily and sharp, but the avocado makes our **Grilled Flank Steak With Avocado Chimichurri** sauce smooth, cool, and unbelievably rich without adding any heavy dairy. It clings to every slice of steak perfectly. If you want to see how great a standalone sauce can be, check out my main chimichurri sauce recipe, but trust me, you need the avocado added to this one!
Essential Ingredients for Grilled Flank Steak With Avocado Chimichurri
You might think a recipe this good requires a million special ingredients, but nope! The beauty here is just using really good quality components and treating them right. I’ve got the full rundown of what you need to pull off this incredible **Grilled Flank Steak With Avocado Chimichurri** tonight.
For the Perfectly Grilled Flank Steak
Let’s start with the star of the show, the steak itself. You’re going to grab about 1.5 pounds of flank steak. It’s a great cut for grilling because it takes that sear so well, but you absolutely must dry it first! I use paper towels until it feels almost tacky—that’s how you get that gorgeous crust. For seasoning, we’re keeping it super simple so the fresh sauce really shines through. Just rub both sides down with about two tablespoons of good olive oil, one teaspoon of salt, and half a teaspoon of black pepper. That’s it! Don’t overcomplicate the meat when the herbs are going to do all the heavy lifting later.
Crafting the Avocado Chimichurri Sauce
This is where the magic happens, and you’ll need a few more specific things here. First, get yourself one large, perfectly ripe avocado—it needs to be soft enough to blend easily. For the herbs, make sure they are fresh and packed tightly into your measuring cup! You’ll need a full half cup of fresh parsley and a quarter cup of fresh cilantro. Don’t skimp on those herbs; they are the flavor foundation. You’ll also need two cloves of garlic, two tablespoons of vibrant red wine vinegar for that necessary tang, and a decent quarter cup of olive oil dedicated just for the sauce to get that creamy pool of green goodness. Finally, throw in half a teaspoon of red pepper flakes for a little kick that cuts through the richness of the avocado.
Step-by-Step Instructions for Grilled Flank Steak With Avocado Chimichurri
You won’t believe how fast this wraps up! I promise you can whip this whole thing up before your favorite show even finishes commercials. Just follow these few crucial steps, and you’ll be serving up perfect **Grilled Flank Steak With Avocado Chimichurri** in no time.
Preparing and Seasoning the Flank Steak
First things first, you gotta get that meat dry. I’m serious—pat that 1.5 lb flank steak down with paper towels until you think it can’t get any drier. Moisture is the enemy of a good sear! Then we rub it down with the two tablespoons of olive oil, that teaspoon of salt, and the pepper. Here’s my little trick: before you even think about lighting the grill, let that seasoned steak sit on the counter for about 15 minutes. Getting it close to room temperature helps it cook much more evenly. If you want to see how I handle other cuts, check out my recipe for onion and pepper steak, too!
Grilling the Steak to Perfection
Get your grill screaming hot—we’re talking high heat here! Flank steak cooks fast, so you need that fire ready to go. We are aiming for medium-rare, which typically means about 4 to 6 minutes per side. Watch it closely! Every grill runs a little different, so start checking earlier if you’re unsure. You want that gorgeous char on the outside but still tender pink inside.
Making the Avocado Chimichurri Sauce
While that steak is getting happy on the grill, we make the sauce. Toss the avocado, parsley, cilantro, garlic, red wine vinegar, the designated quarter cup of olive oil, and the red pepper flakes right into your food processor. Don’t just let it run until it’s baby food! Pulse it gently until the sauce is mostly smooth but you can still see little specks of green and herb texture. That slight chunkiness is what makes it feel homemade.
Resting and Slicing the Grilled Flank Steak
This next step is non-negotiable for tender steak! When the steak comes off the heat, put it on a cutting board and let it rest for a full 10 minutes. If you cut it right away, all those beautiful juices run out onto the board, and you end up with dry meat. After resting, take your sharpest knife and slice that **Grilled Flank Steak With Avocado Chimichurri** thinly, always cutting against the grain. That slicing technique is what keeps the flank steak from feeling tough. Then, pile it high and slather it with that creamy green sauce!
Tips for the Best Grilled Flank Steak With Avocado Chimichurri
Okay, so you’ve got the basics down, but I want to make sure your **Grilled Flank Steak With Avocado Chimichurri** is the best it can possibly be. A few little tweaks make all the difference between good steak and steak that makes people ask for the recipe before they even finish their first bite!
Controlling Heat in the Avocado Chimichurri
That sauce has a little buzz from the red pepper flakes, but you are totally in charge of the spice level! I recommend throwing in just a pinch when you first blend everything. Once you taste it, if you’re feeling brave or serving someone who loves heat, you can always pulse in a few more. If you go too hard, though, you can sometimes balance it out by adding just a tablespoon more of olive oil or just a tiny squeeze of lime juice, though I didn’t mention lime as a required ingredient!
Achieving a Great Sear on the Flank Steak
High heat is your friend for flank steak, remember? But here’s a pro thing: if your grill grates look a little sticky or dry, lightly brush the grates with an oil-soaked paper towel right before laying the steak down. That tiny bit of extra lubrication ensures none of that precious seasoning sticks to the metal when you flip it. That dark, delicious crust is what we are after, so don’t be shy about turning up the heat for that initial sear!
For more ideas on how to keep your meat juicy and flavored, you’ve got to check out my general tips on amazing flavor bomb steak marinades!
Serving Suggestions for Grilled Flank Steak With Avocado Chimichurri
This beautiful steak sings all on its own, honestly, but we need some supporting acts on the plate, right? Because the **Grilled Flank Steak With Avocado Chimichurri** sauce is so bright and herby, you want starches that can soak up those extra sauce drips!
I always go for simple roasted potatoes; my recipe for garlic and herb roasted potatoes is the perfect match because it keeps that herbaceous theme going without competing with the sauce. A simple side of lightly dressed arugula or maybe some charred corn on the cob are fantastic complements too. Keep the sides light and fresh so you can really taste the quality of the steak and that amazing avocado sauce. It’s a simple plate, done right!
Storage and Reheating Instructions for Leftover Grilled Flank Steak
Oh, leftovers! That’s always the best part, right? But steak, especially lean cuts like flank, can get sad quickly if you reheat it wrong. Since we are dealing with a complex flavor situation here—the smoky steak plus that vibrant, creamy chimichurri—we keep them totally separate in the fridge. Don’t mix them beforehand!
The steak should go into an airtight container. I always try to wrap it tightly in plastic wrap first, pressing out as much air as possible, and then put that into the container. This helps keep any residual moisture locked in. Leftover steak, stored airtight, is usually good for three or even four days. Don’t let it sit longer than that!
For the avocado chimichurri sauce, it’s a little trickier because of the avocado oxidizing. Keep it in a tight little jar. Try pouring just a tiny, thin layer of olive oil over the top before sealing the lid; this creates a barrier against the air and slows the browning down. But honestly, I find this sauce is best used within 36 hours for maximum brightness.
Reheating the steak is where you need finesse. Microwaving is usually a death sentence for flank steak, making it tough as leather! The absolute best way is to slice the leftovers thinly against the grain (just like you did the first time) and then quickly toss that already-sliced steak into a dry, screaming hot skillet for just one minute per side. You aren’t cooking it more; you are just trying to warm it through without losing what little moisture it has left. If you plan on eating it cold, just skip the reheating entirely—it makes an amazing salad topping!
Frequently Asked Questions About Grilled Flank Steak With Avocado Chimichurri
I always get so many questions when a recipe is this popular! You guys are clearly excited to get grilling, and I love that. Here are some of the things I hear most often regarding the steak itself and that incredible sauce we are making for the Grilled Flank Steak With Avocado Chimichurri. Let me clear things up!
What is the best internal temperature for flank steak?
Since flank steak is lean and we want maximum tenderness, I always push for medium-rare. That means pulling it off the grill when it hits between 130 and 135 degrees Fahrenheit. Remember, it’s still going to carry-over cook for a few minutes while it rests, so pulling it slightly under temperature is actually the professional move! If you’re using one of those instant-read thermometers, don’t forget to check the thickest part of the meat after it rests for a few minutes. Getting the flank steak cooking time right is mostly about temperature control.
How long can I keep the avocado chimichurri sauce?
This is the tricky one because of the avocado! A traditional herb-only chimichurri lasts for a week, but once you mix creamy avocado in, the clock starts ticking faster. I find that for the absolute freshest taste and best color, you should aim to use it within 24 to 36 hours. If you need to store it longer, try this: put the sauce in the jar, press a piece of plastic wrap directly onto the surface of the sauce to eliminate air contact, and then seal the container. You might get a solid two days out of it before it starts looking brown and sad.
Can I use a different cut of beef instead of flank steak?
Absolutely, you totally can! Flank steak is fantastic because it’s long and relatively thin, which is great for quick grilling. If you don’t have it, skirt steak is a magnificent substitute—it’s almost identical in thickness and flavor profile, though sometimes skirt steak is even more heavily marbled! Hanger steak also works wonderfully here. Just watch your cooking time carefully. Since these substitute cuts can sometimes be slightly thicker or thinner than your specific piece of flank steak, always rely on that internal thermometer rather than the clock for your final cue!
Estimated Nutritional Information for Grilled Flank Steak With Avocado Chimichurri
Okay, now let’s talk a little bit about what’s in this powerhouse meal! I always feel better when I know what I’m putting into my body, but remember, these numbers are just estimates. I’m not a nutritionist running lab tests here, you know? This data is based on dividing the recipe by the suggested four servings.
So, for one serving—that’s about four ounces of that gorgeous grilled steak topped with two tablespoons of our creamy avocado chimichurri sauce—you are looking at a meal that is high in protein but surprisingly balanced. We’re landing around 350 calories for the whole deal, which I think is fantastic for such a satisfying dinner featuring grilled meat!
Here’s the breakdown, but keep in mind these values can swing based on the exact avocado you use or how much oil you leave on the cutting board!
- Fat Content: You’re getting about 22 grams total fat, with 5 grams being the saturated kind. That still leaves you with a solid 17 grams of healthy, unsaturated fat, mostly coming from the avocado and the olive oil we used. See? Good fats!
- Protein Power: This is where the flank steak shines! You’re bringing in about 32 grams of protein, which is just what you want to keep you full until the next day.
- Carbs and Sugar: Seriously low here, which is great. We’re only netting 4 grams of carbohydrates, with just 1 gram of that coming from sugar and 2 grams from fiber.
- Other stuff: The sodium sits right around 350 mg, and the cholesterol is estimated at 85 mg per serving.
Compared to a heavy pasta or a cheesy casserole, this **Grilled Flank Steak With Avocado Chimichurri** is honestly one of my favorite lighter meals that still feels totally hearty and indulgent because of that rich sauce!
Share Your Experience Making Grilled Flank Steak With Avocado Chimichurri
Well, that’s it! We’ve covered the searing, we’ve blended the best avocado chimichurri, and you’re about to sit down to a seriously fast and flavorful meal. I really, truly hope you love this **Grilled Flank Steak With Avocado Chimichurri** as much as my family does every single time I set it down on the patio table.
But my favorite part of sharing these recipes is hearing from you! Did you try different herbs in the sauce? Maybe you added lime juice instead of vinegar? Don’t keep those brilliant ideas to yourself!
I would be so thrilled if you jumped down to the comments below and let me know what you thought. Seriously, leave a quick rating for the recipe—it really helps other people find all this grilled goodness. And hey, if you snap a picture of that perfectly sliced steak piled high with green sauce, tag me on social media! I love seeing your kitchen successes!
If you have any questions that I missed, or if you want to send me some direct feedback, you can always reach out through my contact page. Happy grilling, friends. Let me know what masterpiece you created!
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Grilled Flank Steak With Avocado Chimichurri
- Total Time: 27 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A recipe for grilled flank steak served with a fresh avocado chimichurri sauce.
Ingredients
- 1.5 lb flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large ripe avocado
- 0.5 cup fresh parsley, packed
- 0.25 cup fresh cilantro, packed
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 0.25 cup olive oil (for sauce)
- 0.5 teaspoon red pepper flakes
Instructions
- Pat the flank steak dry with paper towels. Rub both sides with 2 tablespoons of olive oil, salt, and pepper.
- Preheat your grill to high heat.
- Grill the steak for 4 to 6 minutes per side for medium-rare, depending on thickness.
- While the steak grills, prepare the chimichurri. Combine avocado, parsley, cilantro, garlic, red wine vinegar, 0.25 cup olive oil, and red pepper flakes in a food processor. Pulse until the sauce is mostly smooth but still has some texture.
- Remove the steak from the grill and let it rest on a cutting board for 10 minutes.
- Slice the steak thinly against the grain.
- Serve the sliced steak immediately topped with the avocado chimichurri.
Notes
- For best results, let the steak come close to room temperature before grilling.
- You can adjust the amount of red pepper flakes to control the heat level of the sauce.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz steak with 2 tbsp sauce
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 32
- Cholesterol: 85
Keywords: flank steak, grilled steak, avocado chimichurri, beef recipe, grilled meat