Marinated Flank Steak with Avocado Chimichurri Sauce

Source: From: Chef Jeff Rossman, Terra Restaurant and Bar, San Diego, CA.
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Main Ingredient: Beef, Fruit
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.