Churrasco with Avocado-Chimichurri Sauce
Churrasco (grilled flank steak) pairs perfectly with this avocado-chimichurri sauce. The bold and tangy sauce cuts through the richness of the grilled meat. I love adding avocados to the chimichurri sauce.
Ingredients
- 2-3 lb flank steak
- salt and pepper to season the steak
Avocado-Chimichurri Sauce
- 3/4 cup fresh cilantro
- 1 tablespoon fresh oregano
- 1 garlic clove (peeled)
- 3 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 avocados
Directions
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Step 1
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| Heat grill to medium high or 400°F. |
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Avocado-Chimichurri Sauce
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Step 2
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| Add cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper to a food processor and blend until smooth. Transfer to a medium bowl. |
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Step 3
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| Dice avocados and add them to chimichurri sauce. Stir gently to coat the avocados in the chimichurri sauce. |
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Step 4
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| Season a room temperature flank steak with salt and pepper on both sides. Place steak on an oiled grill and cook for 4-6 minutes per side. Remove from grill, let steak rest for 2-3 minutes. Slice steak crosswise and top with avocado-chimichurri sauce. |
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