Name: Grilled Flank Steak With Avocado Chimichurri
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mexican
Ingredients: 1 lb flank steak; 1/2 tsp salt; 1/2 tsp freshly cracked black pepper; 1/2 tsp garlic powder (not garlic salt); 1/4 tsp chipotle powder; 2 tsp neutral oil, such as avocado oil; 1/3 cup fresh parsley; 1/4 cup fresh cilantro; 2 cloves garlic; Juice of 1/2 lime; 1 tbsp red wine vinegar; 1 tbsp avocado or olive oil; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper; 1/4 tsp crushed red pepper flakes; 1/4 large avocado (or 1/2 small)

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Tender grilled flank steak topped with chunky, spicy avocado chimichurri is a simple, flavorful main dish that is perfect for summer grilling! (gluten-free, dairy-free)

sliced grilled flank steak with avocado chimichurri on top on a white plate with a spoon of avocado chimichurri next to it.

Take your grilling game up a notch with this delicious carne asada-inspired grilled flank steak with chunky avocado chimichurri. Borrowing components from Mexican and South American cuisines with simple preparation, it's easy enough for weeknight dinners but delicious enough for company!

Why You'll Love This Flank Steak with Avocado Chimichurri

I love grilling flank steak because it's affordable and cooks so quickly! With a few simple tricks, flank steak can yield delicious, tender steak every time (see more below on that). A flavorful avocado chimichurri sauce made with fresh herbs, garlic, lime, and a spicy kick from red pepper flakes is easy to make and is the perfect topper for flank steak, elevating this easy dinner to a family favorite!

How To Make Grilled Flank Steak with Avocado Chimichurri

four image collage showing steps for making grilled flank steak.

Make the Steak

Mix the spices and sprinkle on both sides of the flank steak. Rub both sides with oil.
Using the very tip of a sharp knife, lightly score the surface of both sides of the steak in a diamond pattern.
Grill steak on high heat for 2-3 minutes per side.
Cover and rest the steak for 10 minutes before slicing against the grain.

six image collage showing steps for making avocado chimichurri in a food processor.

Make the Avocado Chimichurri

Pulse the herbs and garlic in a food processor until finely chopped.
Add the lime juice, vinegar, oil, salt, pepper and red pepper flakes. Pulse to combine.
Add the avocado and pulse until combined but chunky.
Serve avocado chimichurri with slices steak.

overhead view of sliced grilled flank steak with avocado chimichurri sauce on top on a white plate with a lime wedge and a spoon of sauce.

Tips For The Most Tender Grilled Flank Steak

Be sure to trim any visible pieces of silvery-looking skin on the surface.
Lightly scoring the surface will help the flavors of the rub soak in.
To yield a tender steak, sear over high heat for just a few minutes on each side, careful not to over-cook it. Since flank steak is so thin, it doesn't take long to cook. Pull it from the grill when the internal temperature is about 120°F for medium-rare. The temperature will rise a few degrees as it rests.
Rest the meat for 10 minutes before slicing so that the juices can soak in.
Finally, cut the meat against the grain for the most tender and juicy results. the "grain" refers to the natural direction that the muscle lines run on the meat. You want to cut parallel to those lines.

Recipe Variations & Ingredient Substitutions

If you're short on time and ingredients, a simple seasoning of salt and pepper with a little oil will do just fine on the steak.
If you prefer less heat, use regular chili powder instead of chipotle powder on the steak, and decrease or omit the red pepper flakes in the chimichurri.
If you're looking for a more traditional chimichurri, you can use my regular chimichurri recipe!
White wine vinegar or white balsamic vinegar can be used in place of red wine vinegar.

Closeup of sliced grilled flank steak with avocado chimichurri on top.

Suggested Side Dishes

The Easiest Refried Black Beans
The Best Easy Pinto Beans
Grilled Sweet Potato Wedges
Smashed Potatoes with Chimichurri
Grilled Pineapple Black Bean Jicama Salad
Green Apple Jicama Slaw with Cilantro Mint Vinaigrette
Pan de Queso (Colombian Cheese Rolls)
Simple grilled veggies, such as asparagus, zucchini, or bell peppers

Did you make this recipe? Please leave a star rating in the comments!

Grilled Flank Steak With Avocado Chimichurri

Print Recipe

Tender grilled flank steak topped with chunky, spicy avocado chimichurri is a simple, flavorful main dish that is perfect for summer grilling! (gluten-free, dairy-free)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2-4 servings 1x
Category: main dish
Method: grilled
Cuisine: Mexican

Ingredients

Scale

For the Steak:

1 lb flank steak
½ tsp salt
½ tsp freshly cracked black pepper
½ tsp garlic powder (not garlic salt)
¼ tsp chipotle powder
2 tsp neutral oil, such as avocado oil

For Avocado Chimichurri:

⅓ cup fresh parsley
¼ cup fresh cilantro
2 cloves garlic
Juice of ½ lime
1 tbsp red wine vinegar
1 tbsp avocado or olive oil
¼ tsp sea salt
¼ tsp freshly cracked black pepper
¼ tsp crushed red pepper flakes
¼ large avocado (or ½ small)

Instructions

Use a sharp knife to remove any visible silvery pieces of skin on the steak. Mix the salt, pepper, garlic powder and chipotle powder. Sprinkle it evenly on both sides of the steak. Rub both sides with oil.
Lightly score the surface of the both sides of the steak by making very shallow diagonal cuts with the very tip of your knife going both directions so you get diamond shapes on the surface. The cuts should be barely visible.
Heat grill or grill pan to high heat. Sear steak on both sides for 2-3 minutes per side, depending on thickness. Remove from grill and cover. Rest for 10-15 minutes before slicing.
To make the avocado chimichurri, add the parsley, cilantro, and garlic to the bowl of a food processor. Pulse until finely chopped. Add the lime, vinegar, oil, salt, pepper and red pepper flakes and pulse to combine. Add the avocado and pulse until combined but still a bit chunky. Add more lime juice, vinegar and/or oil if you need more liquid.
Slice steak against the grain and serve with avocado chimichurri.

Notes

Be sure to trim any visible pieces of silvery-looking skin on the surface.
Lightly scoring the surface will help the flavors of the rub soak in.
To yield a tender steak, sear over high heat for just a few minutes on each side, careful not to over-cook it. Since flank steak is so thin, it doesn't take long to cook. Pull it from the grill when the internal temperature is about 120°F for medium-rare. The temperature will rise a few degrees as it rests.
Rest the meat for 10 minutes before slicing so that the juices can soak in.
Finally, cut the meat against the grain for the most tender and juicy results. the "grain" refers to the natural direction that the muscle lines run on the meat. You want to cut parallel to those lines.
If you're short on time and ingredients, a simple seasoning of salt and pepper with a little oil will do just fine on the steak.
If you prefer less heat, use regular chili powder instead of chipotle powder on the steak, and decrease or omit the red pepper flakes in the chimichurri.
If you're looking for a more traditional chimichurri, you can use my regular chimichurri recipe!
White wine vinegar or white balsamic vinegar can be used in place of red wine vinegar.
Store leftovers in the refrigerator up to 3 days.