Lemon Avocado Oil Marinated Flank Steak with California Avocado Chimichurri Sauce

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6

California has been growing avocados commercially since the early 1900s, and today is the leading producer of domestic avocados. Incorporating California avocados into a dish gives it an instant California accent. Chef  Rossman purees the popular Hass variety into a chimichurri sauce along with roasted poblano peppers and cilantro to punch up a marinated flank steak.

Ingredients

For Marinade:
1 cup lemon-avocado oil
1/2 cup fresh lemon juice
2 tbsp. chopped cilantro
2 lb. flank steak
Salt and pepper, to taste

For Chimichurri Sauce
1 bunch cilantro
1 bunch Italian parsley
1 1/2 cups rice vinegar
1 tbsp. chopped garlic
1 tsp. oregano
1/4 cup lime juice
2 roasted poblano peppers
2 fresh, ripe California avocados, diced
1 tsp. red chile flakes
3/4 cup water
1 tsp. kosher salt
1/2 cup olive oil

Steps

  1. Prepare Marinade: In large mixing bowl, combine oil, lemon juice and cilantro.
  2. Add flank steak and salt and pepper to taste; marinate overnight.
  3. Prepare Chimichurri Sauce: In blender, combine all ingredients except the oil.
  4. While blender is running, slowly add oil; blend until smooth. Reserve for service.
  5. For service, Grill steaks to desired temperature. Slice against the grain and portion onto plates. Serve with Chimichurri Sauce.
Source: Jeff Rossman; California Avocado Commission

Additional Tips

Additional Tips

A large, fresh California Avocado weighs about 8 oz.

More From FoodService Director

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources