Grilled Flank Steak With Avocado Chimichurri

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.

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)



For the Steak:

  • 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

For Avocado Chimichurri:

  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice steak against the grain and serve with avocado chimichurri.


  • 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.

Keywords: carne asada with chimichurri, grilled flank steak with avocado chimichurri