Grilled Steak with Avocado Chimichurri

by Courtney Rappe

Grilled Steak with Avocado Chimichurri

Prep Time:  15 minutes 
Cook Time:  10 minutes 
Yields:  4 servings 

Steak: 

1½ pound flank steak, trimmed 

1 tablespoon Fire & Flavor Steak Rub 

1 tablespoon olive oil 

Chimchurri: 

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. 


This entry was posted in Beef

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