serves 4 - 6

steak Ingredients:

1 1/2 lbs flank steak or other preferred cut

1/4 tsp coarse salt

1/8 tsp freshly-cracked pepper

1/4 tsp chili powder

1/4 tsp cumin

1 Tbsp avocado oil

1-2 tsp brown sugar *optional to balance out flavor

 

Chimichurri ingredients

1/2 head Inspired Greens Green Batavia

1 1/2  cups fresh parsley

1 cup fresh cilantro

1/2 cup fresh mint

1/4 cup olive oil

1 Tbsp apple cider vinegar

Juice of 1/2 lemon (1-2 Tbsp, adjust to taste)

1 large clove of garlic, peeled and roughly chopped

1 medium shallot, roughly chopped

1/2 tsp coarse salt

1/4 tsp freshly-cracked pepper

Pinch of red pepper flakes  to garnish *optional

 

Directions:

1. Combine the steak rub spices (leaving oil out) in a small bowl and mix to combine.

 

2. Place steak in a large Ziplock bag or large container with a lid.  Add the avocado oil and coat the steak evenly. Sprinkle with the rub mixture and use your hands to massage it evenly into the meat. Place in the fridge to marinate overnight if possible.

 

3. For the chimichurri, place all ingredients in a high powered blender or food processor and blend or pulse until well combined. You can blend until you get a full puree or stop earlier at a chunkier consistency.

 

4. When you’re ready to cook the steak remove from the fridge and allow it to come to room temperature. Preheat the grill to medium-high heat.

 

5. Grill for about 5 minutes per side for medium rare.  Let the steak rest for 5 minutes before slicing into it. This will allow the juices to settle into the meat rather than drain out.

 

6. Slice against the grain into strips. Pour the chimichurri over the steak just before serving. Sprinkle with chili flakes and coarse salt if desired (I love the crunchy crystals of Maldon salt on here).