Grilled Flank Steak with Avocado Chimichurri Sauce

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

1. Pat steak dry.
2. Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
3. Rub steak on both sides with the prepared cumin mixture.
4. Drizzle olive oil over steak and turn to coat.
5. At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
6. Preheat grill to medium-high heat.
7. Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature. 
8. *See NOTES for Temperatures for Steak
9. Transfer steak to work surface and let stand at least 5 minutes before slicing.

FOR THE AVOCADO CHIMICHURRI SAUCE

1. 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.
2. Add diced avocado to the food processor; pulse until well combined and chunky.
3. Cut the steak across grain into thin strips.
4. Arrange steak on a platter and serve with prepared avocado chimichurri sauce. 

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