Grilled Flank Steak with Avocado Chimichurri

The moment the temperature goes above 55* you know Dillon and I are going to be outside grilling something. I really can't wait until it's warm enough throw a rack of ribs on and hang out outside while they slow cook away! Thank goodness our little apartment complex has a little patio out back where all our grills live.

Anyway, I've been wanting to make this for a while now since I thought we had a flank steak in our freezer and since last week it made it all the way up to 70* we went for it. Turns out it wasn't exactly the right cut of meat, but we went ahead and tried out the recipe anyway. I combined and changed two recipes to get the end result, which was pretty good considering it was the wrong cut ;)

Grilled Flank Steak with Avocado Chimichurri


1 lb. flank steak

For the marinade:

1/2 c balsamic vinegar
2 Tbsp Worcestershire sauce
1/4 c dark brown sugar
3 garlic cloves, minced
1/2 tsp dry mustard
1/4 tsp ground ginger
salt and pepper

For the Chimichurri:

3/4 c fresh cilantro
1 Tbsp oregano
1 garlic clove
3 Tbsp vinegar
4 Tbsp olive oil
1 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper

3 avocados, diced

Place steak in a gallon size ziploc bag.

Mix all the marinade ingredients in a bowl then pour over steak in the bag. Refrigerate for at least an hour, but best results are overnight.

Heat grill to medium high heat and place steak on grill. Cook to desired doneness. For medium rare we cooked 5 mins on each side. Let rest for 10 minutes before cutting.

While the steak is grilling you can mix all the chimichurri ingredients together, then spread over the finished steak.