Juicy Grilled Flank Steak topped with a fresh Avocado Chimichurri, done in 15 minutes – it’s grilling made simple but still full of flavor!
Ingredients
908 gm
Beef, flank steak, boneless, lean and fat, 0mm (0") trim
(2-3 lb; steak)
1 tsp
Salt and pepper
(to season)
3/4 cup
Cilantro (coriander)
(fresh)
1 tbsp
Oregano, fresh
1 clove(s)
Garlic
3 tbsp
Red wine vinegar
(substitute with balsamic, for AIP version)
4 tbsp
Olive Oil, Extra Virgin
1 tbsp
Lime juice (fresh)
(fresh)
1/4 tsp
Red pepper flakes
(omit for AIP version)
1/2 tsp
Salt
1/4 tsp
Black pepper
(omit for AIP version)
3 avocado(s)
Avocado
(diced)
Instructions
Heat grill to medium high or 400 degrees.
To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
Season a room temperature flank steak with salt and pepper on both sides.
Place steak on grill and cook for 4-6 minutes per side.
Remove from grill, let sit for 2-3 minutes. Slice steak.
Serve with avocado chimichurri sauce
Notes:
To make AIP friendly substitute red wine vinegar with balsamic vinegar and omit red and black pepper.
