Grilled Flank Steak with Avocado Chimichurri

12 17 738
Ingredients Minutes Calories
Prep Cook Servings
5 min 12 min 4
Grilled Flank Steak with Avocado Chimichurri
Health Highlights
Juicy Grilled Flank Steak topped with a fresh Avocado Chimichurri, done in 15 minutes – it’s grilling made simple but still full of flavor!


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 dash Red pepper flakes (omit for AIP version)
1/2 tsp Salt
1 dash Black pepper (omit for AIP version)
3 avocado(s) Avocado (diced)


  1. Heat grill to medium high or 400 degrees.
  2. To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
  3. 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)
  4. Season a room temperature flank steak with salt and pepper on both sides.
  5. Place steak on grill and cook for 4-6 minutes per side.
  6. Remove from grill, let sit for 2-3 minutes. Slice steak.
  7. Serve with avocado chimichurri sauce




To make AIP friendly substitute red wine vinegar with balsamic vinegar and omit red and black pepper.

Nutrition Facts

Per Portion

Calories 738
Calories from fat 495
Calories from saturated fat 117
Total Fat 55 g
Saturated Fat 13.0 g
Trans Fat 0.6 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 33 g
Cholesterol 106 mg
Sodium 785 mg
Potassium 1540 mg
Total Carbohydrate 13.8 g
Dietary Fiber 10.6 g
Sugars 0.6 g
Protein 52 g

Dietary servings

Per Portion

Meat 3.0
Vegetables 1.9

Energy sources