Simple Carne Asada with Avocado Chimichurri – this flavorful grilled flank steak topped with creamy avocado chimichurri sauce is an easy and delicious weeknight dinner your family will love! (gluten-free, dairy-free)
1 tbsp white balsamic vinegar (or red or white 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
1–2 tbsp water
Use a sharp knife to remove any visible silvery pieces of skin. Lightly score the surface of the steak by making very small 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.
Add steak to a large zip-top bag with garlic, salt, pepper, chipotle, orange juice, and oil. Close bag and marinate in the refrigerator for at least 1 hour.
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 with foil. Rest for 10-15 minutes.
To make chimichurri, add all ingredients to blender or food processor. Pulse until combined but not liquid.
Slice steak against the grain and serve with avocado chimichurri.
*I use Chosen Foods Avocado Oil. Use code LIVELYTABLE20 for 20% off your order.