Filete de vacío a la parrilla con chimichurri de aguacate

Ingredientes

• 2 lb flank steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 avocados, diced
• 1/3 cup fresh cilantro
• 1/2 tablespoon red wine vinegar
• 2 tablespoons lime juice
• 1/2 teaspoon red pepper flakes
• 1 garlic clove, minced
• salt to taste

Preparación

1. 1

   Heat grill to high heat 400-450°F.

2. 2

   Allow to steak to come to room temperature. Season flank steak with salt and pepper on both sides.

3. 3

   Place steak on grill and cook for 4-6 minutes per side. Internal temperature should be 130°F.

4. 4

   Remove from grill, let sit for 5 minutes.

5. 5

   While the steak is rested make your avocado chimichurri. To a bowl add, diced avocado, cilantro, red wine vinegar, lime juice, red pepper flakes, garlic, and salt. Gently toss together to combine.

6. 6

   Then slice steak against the grain and serve with avocado mixture.

7. 7

   Serve with avocado chimichurri sauce