Smoky Flank Steak with Avo-Churri

Avo-Churri is basically guacamole meets chimichurri, they fall in love and have a baby. Call it what you want, I call it delicious. Its the best of both worlds; creamy AND fresh+acidic.

Flank steak gets a bad rap. I like it because its SO cheap, and typically can be found in portions just right for two people. The one I bought for this recipe was just under one pound, and rang in at about 8 bucks. The secret with flank steak is to try and find one thats an even thickness throughout, marinate it for a few hours (or more) in something with a little acidity (lime juice, vinegar…whatever) so that it gets tenderized, and then grill it on a hot grill (about 400 degrees) for just a few minutes on each side.

Now, I’ll admit I don’t even know how to turn on my grill. My husband does the grilling, for now. If you have a really well seasoned cast iron or a large nonstick pan you can absolutely cook it on the stove top. Just heat your pan on high, and sear the steak on each side. Flank steak is meant to be eaten while its still pretty pink/red and certainly not cooked past Medium. Another key is to know the right way to cut your Flank once its done- the grain, or lines of the meat run horizontally, and if you cut along the grain it will be inedible. I always cut mine on a diagonal, really thinly. If you’ve tried to make Flank before and it was a bit of a disaster, its probably because you cooked it too long, or cut it the wrong way. Give it another shot with this recipe!

**The Avo-churri AND marinade are both Paleo friendly/whole 30 compliant.

Ingredients: Steak+Mariande (this size steak fed TWO adults with leftovers, however if you buy a larger steak, the marinade and sauce amounts will be the same! There is PLENTY)

  • 1 Pound flank steak
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Black pepper
  • 2 Garlic Cloves minced fine
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Cumin
  • 2 smaller limes, Zest AND juice
  • 2 Tablespoons Olive Oil
  1. Trim the flank steak of any extra silvery skin or fat. When it is trimmed of any excess, place it in a gallon size ziploc bag. In a glass or plastic bowl, zest both of your limes.

    2. When most of the green outer zest is gone, slice each lime in half and juice them entirely, directly into the bowl. Add the rest of your ingredients: the salt, pepper, minced garlic, onion powder, smoked paprika, cumin, and Olive oil. Whisk really well until everything is combined and there are not any large chunks of spices.

    3. Pour the marinade into the bag with the steak, seal VERY well, and gently massage the marinade into the steak, making sure to roll it around in the bag to coat. Marinate in the fridge for as much time as you have, I’d do no less than an hour and because of the large amount of acid from the lime, no longer than 6. We did ours for 4 hours. IMG_4960

When you are ready to grill the steak (or cook on the stove if that is the route you’d rather go, take it out of the fridge and let it come to room temperature for around 20 minutes. The colder any type meat/poultry is, the more uneven it cooks. A room temperature steak sears well, keeping the juices in much better than a cold one. I take mine out before I start making my Avo-churri and it works just fine.

Avocado Chimichurri

  • 2 Small-medium Avocado, diced.
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon Black pepper
  • 1 cup cilantro (generally this is about one bunch from the grocery store)
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 Jalapeno, seeded
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/4 Teaspoon Cumin
  • 2 Cloves garlic, skin removed
  • Juice of one LARGE lime, or two small
  • 4 Tablespoons Olive Oil
  1. Basically, you throw all ingredients BUT the avocado into a food processor. If you don’t have a food processor you could try a good blender. Cut the tops off of your bunch of cilantro, trying to get as few stems as possible. Throw them in, with the oregano, salt, pepper, vinegar, red pepper, cumin, lime juice and the olive oil. Make sure to remove the seeds from your jalapeño before you add it to the food processor to it doesn’t overwhelm the flavor. Remove the skin from your garlic cloves and throw them in. Pulse a few times to chop up everything and then make sure the mixture is well blended.

    2. Pour the chimichurri into a bowl, then dice your avocado. Slice the avocado in Half, remove the pit, and score the inside of the flesh like a checkerboard, making little squares.

    3. Using a large spoon, gently remove the avocado from its skin, directly over the bowl. Because we’ve scored it, we don’t need to chop it. Let it fall directly into the bowl and then stir. Your Avo-Churri should be chunky, but well mixed.

    4. Heat your grill to medium/medium high. We grilled ours around 375-400 degrees. Cook for 3 minutes on each side until the steak is charred on the outside but still feels like a medium rare/ just barely medium. Bring your steak inside and lightly cover with foil to let it rest. Letting your meat rest allows the protein to relax and the juices to redistribute. (it will also continue cooking slightly) It also allows an affordable cut of meat like a Flank steak to be more tender and palatable. Let rest for 5-8 minutes, then uncover.

    5. THE MOST IMPORTANT PART IS MAKING SURE YOU CUT THIS CORRECTLY. You can see from this close up that the grains of the meat run horizontal. If you were to cut along these lines or grains, the meat would be as tough as leather, and virtually inedible. If you’ve ever had fajitas that were impossible to bite, its because whoever made them cut them this way. Save yourself. Do it right. IMG_4972

6. With a sharp knife, I make VERY thin slices-cutting horizontally the entire way down. It looks pretty, but its also the easiest way to make sure you get tender pieces of Flank.

7. While the steak is still hot, pile on the Avo-Churri and plate. My husband and I ate this with roasted sweet potato and some black beans to keep it simple- but you could certainly eat this in TONS of ways. I’ll provide some suggestions below. This entire marinade+Avo-churri is whole 30 compliant (yes, red wine vinegar is, just not malt vinegar), and Paleo friendly.

 

  • The Avo-churri is a totally VEGAN condiment. I always put chimichurri on roasted vegges like Cauliflower Steaks, crispy potatoes, stir a dollop into black beans, etc.
  • This recipe can be eaten simply on a plate with a side of roasted sweet potato and some beans, or throw it on a bed of lettuce with grilled corn for a southwestern salad. You can certainly wrap these up in some tortillas if you aren’t on whole 30, for an updated spin on fajitas.
  • The avo-churri would be great on some grilled chicken, shrimp skewers, even salmon. Just make sure you cover the bowl TIGHTLY with plastic wrap if you have any leftovers and try to use them the next day before the Avocado starts to oxidize.
  • This steak also makes a WONDERFUL frittata- we stirred some leftover Avo-Churri right into ours the next day. If you need an easy Frittata recipe, mine takes 10 minutes the oven and is a great way to use up leftovers: Frittata for Two

Enjoy this one friends!

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