Grilled Flank Steak with Avocado Chimichurri Sauce – Deliciously juicy grilled flank steak served with an amazing blend of avocado and chimichurri sauce!
I can easily say that I’m winning people over with this dayyyyum good Grilled Flank Steak with Avocado Chimichurri Sauce! It is finger lickin’ amazing!
Heya! Whaz up? How are you doing on this second summer day of the year? It’s barely 50 degrees this morning in good ol’ Indiana. I woke up at 4 am because I was freeeezing! Like, I contemplated cranking up the heat and then I thought just how absurd that would be since it is almost JULY!
However, I’m watching the weather channel and it is 120 degrees on the west coast! How about you, Californians and Arizonians, throw half of that to us and we can all live warm ever after, m’kay? Thanks, guys!
The warmer weather will also allow me to fire up the grill and make this beautifully grilled flank steak for the umpteenth time since Father’s Day.
Number of years ago we went to an Argentine restaurant in Chicago called Gauchos and possibly had the best grilled food of our lifetime. Like, ohmahgah… so freakin’ goooood!
The chef was the owner’s 85 year old grandmother and she would not allow anyone else to touch the food. A line of sous chefs helped out with the chopping and slicing, but for the most part, this lady made everything herself, and that is when I was first introduced to flank steak with chimichurri sauce.
Right now, I’m thinking she would probably tell me to take the avocado out of my version of said sauce, but I’m secretly hoping that she would really, really love it because we really, really DO!
Though I hardly eat red meat, about thrice a year, twice of those three times it is this Argentine specialty that I can’t wait to feast on.
Ahem… and that Jack Daniel’s Grilled Steak all the other times.
Best part, as always, this flank steak comes together in NO TIME! Checkit.
We’re first going to season our flank steak with some salt, pepper, and cumin, and a small drizzle of olive oil. At that point, we are going to throw it on the grill, and give it a bit of time to come together.
Meanwhile, we will start to work on our awesome avocado chimichurri sauce by combining all.the.things – garlic, parsley, seasonings, etc… – in a food processor and giving them just a bit of a whirl until they are all chunky, but combined.
Next on the list is to slice up the steak nice and thin and serve it with the sauce that we just made.
Simple, quick, easy, buuuuuut gourmet-delicious!
Please find some time – you will need about 30 minutes – and make this AY-SAP!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Grilled Flank Steak with Avocado Chimichurri Sauce
Ingredients
- 1.5 to 2 pounds flank steak
- 1/2 tablespoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 3 cloves garlic
- 1 cup flat leaf parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 avocado peeled, pitted, and diced
Instructions
- 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.
Notes
| Steak Doneness | Remove from Grill at this Temperature | Final Cooked Temperature |
|---|---|---|
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
The best!!! I marinated my steak overnight and cooked it the next evening. The chimichurri was awesome… I added a little more red wine vinegar because we enjoy the vinegar tang. My husband and I could eat it with a spoon
That’s great to hear! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
I’m more of a winter person,so I’d gladly swap your cold mornings 🙂 And this steak is just perfection. Nice idea with the avocado. I have to try it next time.
It doesn’t get much better than this! Love it!
Ohmygawsh! I’m in Phoenix, and it’s RIDICULOUSLY hot, for reals! I’m originally from Ohio, so I’d take your chilly mornings right about now! I really love chimichurri and never thought to add in some delicious avocado. How awesome!
What a beautiful dish! I am thinking of all of the things I can slather that avocado chimichurri sauce on!
Love that you put avocado in the chimichurri sauce! And that flank steak is cooked perfectly. 🙂
This looks delicious, however, do you realize you didn’t cut the meat correctly? It should have been cut against the grain, not with it as shown in your photo. The other way you meat would be more tender and no stringy.
This is a steak perfection! Also, I could totally eat the sauce on everything!
Californian checking in here 🙂 and yes, it’s been HOT!! Luckily, most of my backyard is shaded by around 2 so grilling is our dinner routine about 4 times a week. I’ll definitely be adding this to my menu for next week.