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

Sponsored Content
kid eating seafood

From High Liner Foods. School lunches are a staple of American education. But over the last several years, school meals have gotten a makeover to make them fresher, healthier and tastier.

One item making a splash on K-12 lunch menus is seafood. The USDA Dietary Guidelines recommends that Americans, including children, consume at least two seafood meals a week of at least 4-ounces of cooked seafood. Almost 80% to 90% of Americans, however, are not getting enough seafood in their diets.

But many students may be reluctant to eat seafood, since it’s often less familiar than...

Ideas and Innovation
Thai beef salad

In Denver, especially, the local trend is huge. Not just local companies, but what some of us are calling “hyperlocal,” using vendors and companies that use local sourcing inside their products. Many times companies are local, but getting products shipped from all over the United States or the world, finding products that use local grains, local oil manufacturers, even purchasing the shipping boxes from a local company makes a huge difference in quality and environmental impact. Sourcing out the right products and balancing the give and take is always hard, but allowing local companies who...

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

FSD Resources