Marinated Flank Steak with Avocado Chimichurri Sauce

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
4

Chimichurri--a South American condiment--is traditionally a combination of olive oil, vinegar, parsley, garlic salt and peppers. It has become the trendy sauce on many restaurant menus, and home cooks are discovering how much zip it can add to steaks, seafood or poultry, or as a fantastic sandwich spread. This Latin American fusion version features Hass Avocados, which add rich flavor and creamy texture.

Ingredients

1 cup lemon avocado oil
1/2 cup fresh lemon juice
2 tbsp. cilantro, chopped
2 lb. flank steak

Chimichurri Sauce
1 bunch cilantro
11/2 cups rice vinegar
1 bunch Italian parsley
1 tbsp. chopped garlic
1 tsp. oregano
1/4 cup lime juice
2 poblano peppers, roasted
2 Hass avocados, diced
1 tsp. red chile flakes
3/4 cup water
1/2 cup olive oil
1 tsp. kosher salt
Salt and pepper, to taste

Steps

1. In a large mixing bowl, combine avocado oil, lemon juice and cilantro. Add flank steak and marinate overnight.

2. Prepare Chimichurri Sauce: In a blender, combine all ingredients except olive oil. With the blender on, slowly add the oil. Reserve for service.

3. Per order, grill steak over med.-high heat to desired temperature and serve with Chimichurri Sauce.

Source: From: Chef Jeff Rossman, Terra Restaurant and Bar, San Diego, CA.

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources