Ingredients
Scale
- Creamy Chimichurri:
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh cilantro leaves
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves
- 1 tbsp white wine vinegar
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 (6 oz) container plain Greek yogurt
- 1 avocado
- Flank Steak:
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 pounds flank steak
Instructions
- Preheat grill.
- For the creamy chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, cumin, salt, and pepper in a blender. Process until fresh herbs are finely chopped. Add the Greek yogurt and avocado and blend until smooth and creamy.
- For the flank steak: Combine the chili powder, salt, and black pepper in a small bowl. Rub evenly over the flank steak. Grill steak on both sides about 4 minutes each or until preferred doneness. Transfer to a cutting board and let rest for 5 minutes (to retain juices). Cut on bias into strips.
- Serve with the creamy chimichurri sauce.
Notes
This recipe makes extra creamy chimichurri. Enjoy as a dip or spread to accompany other recipes.
