Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 4 servings
1½ pound flank steak, trimmed
1 tablespoon Fire & Flavor Steak Rub
1 tablespoon olive oil
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped cilantro
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon red wine vinegar
1 tablespoon lime juice
3 tablespoons olive oil
1 medium avocado, diced
2 tablespoons finely chopped red onion
pinch red pepper flakes
FIRST Preheat grill to medium-high heat. Pierce steak with fork about 15 times on each side. Rub with olive oil and sprinkle with Steak Rub and a pinch of kosher salt on each side. Set aside at room temperature while making Chimichurri.
NEXT In a medium bowl, combine parsley, cilantro, oregano, garlic, vinegar, lime juice, and oil. Gently fold in avocado and onion; set aside until ready to serve. Sauce may be made up to a day in advance.
LAST Place flank steak on grill and grill for about 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 8 minutes. Slice thin, against the grain, and serve with Avocado Chimichurri.