Easy Chimichurri Flank Steak with Tomato-Avocado Salad
Ingredients
1 lb.
Kowalski's Certified Humane USDA Choice Flank Steak
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for brushing steak
about ½ tsp.
kosher salt, divided
- freshly ground Kowalski's Black Peppercorns, to taste
1
avocado
1 pt.
grape tomatoes, halved
1-3 tsp.
Kowalski's Freshly Squeezed Lime Juice, to taste
- fresh Italian parsley, chopped, for garnish
- Kowalski's Signature Chimichurri Sauce, to taste
Directions
- Preheat a grill to high heat; clean grill grates.
- Brush steak lightly with oil; season with salt and pepper.
- Grill over direct heat, lid down, until steak reaches 130° (about 10-12 min.), turning once about halfway through.
- Remove from grill; tent with foil and 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 lime juice to taste. Season with salt and pepper; garnish with parsley. Set salad aside.
- Slice steak on the diagonal across the grain; top with chimichurri.
- Serve steak alongside tomato-avocado salad.
Find It!
- Find Kowalski's Freshly Squeezed Lime Juice in the Produce Department.
- Find Kowalski's Signature Chimichurri Sauce in the Deli Grab & Go Case.
Nutrition Note:
- Flank steak is an excellent, healthy meat choice. Partnered with this 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.
