Description
A recipe for grilled flank steak served with a fresh avocado chimichurri sauce.
Ingredients
Scale
- 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