---

---

1 cup lemon avocado oil

---

1/2 cup fresh lemon juice

---

2 Tbsp. chopped cilantro

---

2 lb. Flank Steak

---

---

---

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

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.