Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
sliced flank steak topped with creamy chimichurri

Flank Steak with Creamy Chimichurri

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

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

  1. Preheat grill.
  2. 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.
  3. 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.
  4. Serve with the creamy chimichurri sauce.

Notes

This recipe makes extra creamy chimichurri. Enjoy as a dip or spread to accompany other recipes.

Recipe Card powered byTasty Recipes