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TOTAL TIME:
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PREP TIME:
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COOK TIME:
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INGREDIENTS
Serving Size: 4
- Halve it
- Double it
- Reset
| 1 cup | Pacifica Culinaria lemon avocado oil |
| 1/2 cup | fresh lemon juice |
| 2 Tbsp. | chopped cilantro |
| 2 lbs. | flank steak |
| As needed | Chimichurri Sauce |
| 1 | bunch cilantro |
| 1 1/2 cups | rice vinegar |
| 1 | bunch Italian parsley |
| 1 Tbsp. | chopped garlic |
| 1 tsp. | oregano |
| 1/4 cup | lime juice |
| 2 | ea. roasted poblano peppers |
| 2 | ea. diced California Avocados |
| 1 tsp. | red chile flakes |
| As needed | salt & pepper to taste |
| 3/4 cup | water |
| 1/2 cup | olive oil |
| 1 tsp. | kosher salt |
INSTRUCTIONS
Marinated Flank Steak
- In a large mixing bowl combine oil, lemon juice and cilantro. Add flank steak and marinate overnight.
- Grill Steaks to desired temperature and serve with the chimichurri sauce.
Chimichurri Sauce
- In a blender combine all ingredients except the oil. While blender is on, slowly add oil.
- Reserve for service.
AUTHOR
Jeff Rossman