Post by Loupy on Jun 22, 2017 0:01:34 GMT -7
GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE
From: Katerina Petrovska @ diethood.com/grilled-flank-steak-with-avocado-chimichurri-sauce/
Deliciously juicy grilled flank steak served with an amazing blend of avocado and chimichurri sauce!
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 6
Ingredients
FOR THE GRILLED FLANK STEAK
1.5 to 2 pounds flank steak
1/2 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
FOR THE AVOCADO CHIMICHURRI SAUCE
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
3 cloves garlic
1 cup flat leaf parsley
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 avocado peeled, pitted, and diced
Instructions
FOR THE GRILLED FLANK STEAK
Pat steak dry.
Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
Rub steak on both sides with the prepared cumin mixture.
Drizzle olive oil over steak and turn to coat.
At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
Preheat grill to medium-high heat.
Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature.
Transfer steak to work surface and let stand at least 5 minutes before slicing.
FOR THE AVOCADO CHIMICHURRI SAUCE
Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
Add diced avocado to the food processor; pulse until well combined and chunky.
Cut the steak across grain into thin strips.
Arrange steak on a platter and serve with prepared avocado chimichurri sauce.
Nutritional Information
Calories: 327
Total Fat: 24.5
Sat Fat: 5.9
Cholesterol: 56.7
Sodium: 532
Total Carbs: 4g
Fiber: 2g
Sugar: 0.4g
Protein: 23.7g
From: Katerina Petrovska @ diethood.com/grilled-flank-steak-with-avocado-chimichurri-sauce/
Deliciously juicy grilled flank steak served with an amazing blend of avocado and chimichurri sauce!
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 6
Ingredients
FOR THE GRILLED FLANK STEAK
1.5 to 2 pounds flank steak
1/2 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
FOR THE AVOCADO CHIMICHURRI SAUCE
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
3 cloves garlic
1 cup flat leaf parsley
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 avocado peeled, pitted, and diced
Instructions
FOR THE GRILLED FLANK STEAK
Pat steak dry.
Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
Rub steak on both sides with the prepared cumin mixture.
Drizzle olive oil over steak and turn to coat.
At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
Preheat grill to medium-high heat.
Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature.
Transfer steak to work surface and let stand at least 5 minutes before slicing.
FOR THE AVOCADO CHIMICHURRI SAUCE
Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
Add diced avocado to the food processor; pulse until well combined and chunky.
Cut the steak across grain into thin strips.
Arrange steak on a platter and serve with prepared avocado chimichurri sauce.
Nutritional Information
Calories: 327
Total Fat: 24.5
Sat Fat: 5.9
Cholesterol: 56.7
Sodium: 532
Total Carbs: 4g
Fiber: 2g
Sugar: 0.4g
Protein: 23.7g
