Lemon Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce
Vitamin A 4130 IU; Vitamin C 44 mg; Calcium 224 mg; Iron 14 mg; Vitamin D 0 IU; Folate 129 mcg; Omega 3 Fatty Acid 0.8 g
% Daily Value*: Vitamin A 80%; Vitamin C 70%; Calcium 20%; Iron 80%
IngredientsFlank Steak 1 cup lemon avocado oil 1/2 cup fresh lemon juice 2 Tbsp. chopped cilantro 2 lb. Flank Steak Avocado Chimichurri Sauce 1 bunch cilantro 1 bunch Italian parsley 1 1/2 cups rice vinegar 1 Tbsp. chopped garlic 1 tsp. oregano 1/4 cup lime juice 2 roasted poblano peppers, peeled and seeded 2 ripe, Fresh California Avocados, seeded, peeled and diced 1 tsp. red chile flakes 3/4 cup water 1/2 cup olive oil 1 tsp. kosher salt As needed salt & pepper to taste
- In a large mixing bowl combine oil, lemon juice and cilantro. Add flank steak and marinate overnight.
- Grill Steaks to desired temperature and serve with the chimichurri sauce.
Begin preparation the day before to marinate the flank steak.
Avocado Chimichurri Sauce
- In a blender combine all ingredients except the oil. While blender is on, slowly add oil. Reserve until needed and serve with grilled flank steak.
Serve with a green salad or sliced heirloom tomatoes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados