Cook at home

Chimichurri Flank Steak with Avocado

Grilled or seared flank steak sliced across the grain and served with a parsley, garlic and red wine vinegar chimichurri and fresh avocado.

Ingredients

• 1 1/2 lb beef flank
• 1 tbsp olive oil
• 3/4 tsp salt
• 1 cup fresh parsley, finely chopped
• 1/2 cup olive oil, for the sauce
• 3 tbsp red wine vinegar
• 4 clove garlic, minced
• 1 tsp oregano dried
• 1/2 tsp red pepper flakes
• 2 avocado, sliced

Steps

1. Stir the parsley, sauce olive oil, vinegar, garlic, oregano and red pepper flakes with half the salt and let it stand 15 minutes.
2. Pat the steak dry, rub with 1 tablespoon oil and the remaining salt.
3. Sear in a very hot skillet or grill 4 to 5 minutes per side until it reads 135 F (57 C) for medium-rare.
4. Rest the steak 8 minutes, then slice thinly against the grain.
5. Serve with the avocado and spoon the chimichurri over the top.