Chimichurri Flank Steak with Tomato-Avocado Salad
Ingredients
A note about gluten: When a gluten-free mustard is used, this recipe is gluten free.
2 tbsp.
Kowalski's Balsamic Vinegar
1 ½ tsp.
Dijon mustard
1 ½ tsp.
Worcestershire sauce
1 tsp.
dried oregano, divided
3 cloves
garlic, finely minced, divided
1 tsp.
paprika
½ cup
Kowalski's Extra Virgin Olive Oil, divided
1 lb.
Kowalski's Organic 100% Grass-Fed Flank Steak
½ oz.
fresh Italian parsley, plus more for garnish
½ oz.
fresh cilantro
1
jalapeño pepper, stemmed and seeded
1-2 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department), to taste, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1
avocado
1 pt.
grape tomatoes, halved
Directions
- In a small mixing bowl, combine vinegar, mustard, Worcestershire, ½ of the oregano, about ⅔ of the garlic and paprika; whisk in about ¼ cup oil.
- Pour mixture over meat in a 1-2 qt. baking dish; refrigerate for 8-24 hrs.
- In a small food processor, combine parsley, cilantro and jalapeño with remaining oregano and garlic; process until very finely minced and homogenous.
- Slowly drizzle in 3 tbsp. oil through an oil spout until mixture is glossy, fairly smooth and coats a metal spoon without running off quickly.
- Stir in about 1 tbsp. lime juice; season with salt and pepper to taste. Set chimichurri aside.
- Preheat a grill to high heat; clean grill grates.
- Remove meat from marinade; discard marinade. Scrape excess marinade from steak to prevent flare-ups.
- Grill steak over direct heat, lid down, until steak reaches an internal temperature of 130°, turning once about halfway through (about 10-12 min. total).
- Remove steak from the grill; let rest for 10 min.
- While steak rests, dice avocado; combine with tomatoes in a medium mixing bowl. Dress salad with about 1 tbsp. oil and 1-3 tsp. lime juice to taste. Season with salt and pepper to taste; garnish with parsley.
- Slice steak on the diagonal across the grain; top with chimichurri.
- Serve steak alongside salad.
Nutrition Note:
- Flank steak is an excellent, healthy meat choice; partnered with the tomato-avocado salad, it delivers loads of nutrition. One serving is rich in vitamins A, C, D and E plus several B vitamins. It's also a good source of iron, magnesium, zinc and potassium.
