Description
Fresh, creamy, and weeknight-ready—this grilled flank steak with avocado chimichurri is a juicy summer classic with a bold, herb-packed twist. Ready in about 30 minutes!
Ingredients
Scale
- 1 cup cilantro leaves, packed
- 1 cup parsley leaves, packed
- 1 tablespoon garlic, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 medium avocado, diced (about 1 cup)
- 1 pound flank steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a food processor, pulse cilantro, parsley, garlic, salt, cumin, and red pepper flakes until coarsely chopped. Add vinegar and pulse again. Add olive oil and pulse just to combine. Transfer to a bowl.
- Fold in diced avocado gently. Cover and refrigerate until ready to serve.
- Pat flank steak dry and season both sides with salt and pepper. Brush lightly with olive oil.
- Preheat grill or cast-iron pan to high heat. Sear steak for 2–4 minutes per side or until internal temperature reaches 130°F for medium-rare.
- Let steak rest for 10 minutes. Slice across the grain and serve with avocado chimichurri spooned over the top.
Notes
Add avocado to the chimichurri right before serving for the best color and texture. Leftover steak makes amazing tacos or salad toppings!
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: South American
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 1g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg