GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE
Deliciously juicy grilled flank steak served with an amazing blend of avocado and chimichurri sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Pat steak dry.
- Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
- Rub steak on both sides with the prepared cumin mixture.
- Drizzle olive oil over steak and turn to coat.
- At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
- Preheat grill to medium-high heat.
- Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature. *See NOTES for Temperatures for Steak
- Transfer steak to work surface and let stand at least 5 minutes before slicing.
- Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
- Add diced avocado to the food processor; pulse until well combined and chunky.
- Cut the steak across grain into thin strips.
- Arrange steak on a platter and serve with prepared avocado chimichurri sauce.
Nutrition Facts : ServingSize 1 Serving, Calories 327.4 kcal, Carbohydrate 4 g, Protein 23.7 g, Fat 24.5 g, SaturatedFat 5.9 g, Cholesterol 56.7 mg, Sodium 532 mg, Fiber 2 g, Sugar 0.4 g
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