Grilled Flank Steak with Avocado Chimichurri

If you’re searching for the ultimate summer steak dinner—one that feels a little fancy but secretly takes barely 30 minutes—you have to try grilled flank steak with avocado chimichurri. This recipe puts a creamy spin on the classic: silky ripe avocado meets tangy, herby chimichurri and takes juicy steak to a whole new level. It’s the kind of meal that disappears as fast as you can slice it, and even your pickiest eaters will be eyeing seconds.

Why This Grilled Flank Steak with Avocado Chimichurri Is a Must-Try

• Ready in 30 minutes: Quick enough for busy nights, fancy enough for guests.
• Bold & fresh: Herb-packed chimichurri gets leveled up with creamy avocado.
• Weeknight easy: No tricky grilling, just a simple sear and slice.
• Leftovers? Yes please: Steak and avocado chimichurri = the world’s best breakfast tacos.

How to make Grilled Flank Steak with Avocado Chimichurri

Instructions

1. Make the Avocado Chimichurri

• Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until herbs are coarsely chopped (about 5 pulses).
• Add red wine vinegar and pulse a few times more.
• Add olive oil and pulse again until combined (you want it chunky, not smooth).
• Transfer sauce to a bowl. Dice avocado into ½-inch cubes and gently fold into the chimichurri. Cover and refrigerate until ready to use.

2. Prep and Grill the Flank Steak

• Pat steak dry with paper towels. Season generously with salt and pepper on both sides.
• Preheat grill (or a cast-iron skillet) to high heat. Brush steak with olive oil.
• Grill steak for 2–4 minutes per side (depending on thickness) for medium-rare, or until an instant-read thermometer reads 130°F.
• Transfer steak to a cutting board, tent with foil, and let rest 10 minutes.

3. Slice and Serve

• Slice steak across the grain at a 45-degree angle, about ¼-inch thick.
• Arrange on a platter and spoon the avocado chimichurri over the top, or serve sauce on the side.

Chloe’s Top Tips for Steak & Avocado Chimichurri Success

• Rest your steak: It keeps all those juices locked in.
• Don’t overmix the avocado: Fold it in gently to keep it creamy and pretty.
• No food processor? Chop herbs by hand and stir together—rustic is perfect.
• Grain matters: Slicing against the grain is the secret to melt-in-your-mouth steak.

Ingredient Swaps & Add-Ins

• No flank steak? Skirt steak works perfectly—just watch the cooking time (it’s thinner and cooks even faster).
• Like it spicy? Add extra red pepper flakes or diced jalapeño to the chimichurri.
• No parsley or cilantro? Use whatever fresh herbs you have—basil and mint are great summer swaps.
• Dairy-free and gluten-free: This recipe naturally is!

Serving Ideas

• With rice bowls or roasted potatoes.
• In tacos with shredded cabbage and a squeeze of lime.
• Over salad for a protein-packed lunch.
• Breakfast for dinner: Steak and eggs with avocado chimichurri on the side.

Storage Tips

Leftover steak keeps in the fridge for up to 3 days (wrap tightly or use an airtight container). Chimichurri sauce can be made ahead—just fold in avocado right before serving to keep it green and fresh.

A Steak Story from My Table

The first time I made avocado chimichurri, my family actually fought over who got the last spoonful (spoiler: I won). Now, it’s my not-so-secret weapon for quick dinners that feel anything but basic. It’s fresh, fun, and absolutely delicious—your grill (and your taste buds) will thank you.

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