Chimichurri Flank Steak Avacado Sandwich
Sunday, August 17th, 200810 cloves of garlic, minced
1 cup fresh oregano, chopped
1 cup parsley, chopped
1/2 cup olive oil
1/4 cup champagne vinegar or white wine vinegar
juice of 1/2 lime
tsp. red pepper flakes
salt and peppers
1 lb. flank or sirloin steak
1 avacado
French Bread
Combine garlic, oregano, parsley, olive oil, vinegar, lime, red pepper, salt and pepper in a bowl. Mix with a spoon until all of the ingredients are combined forming a sauce. Spoon 4 tablespoons into a sepearate dish or bag to save for later. Place the steak in a bowl and pour the marinade over it. Cover the dish and shake to coat the steak with the marinade. Refrigerate for at least 4 hours, 24 hours is preferred. Cook the steak on a grill or in a pan until the desired internal temperature is reached.
Slice bread and toast in the oven or on the grill. Mash avacado in a bowl making a spread. slice the steak against the grain. Spread avacado on one side of the bread, put the steak on the avacado, drizzle the marinate that was saved earlier (not the one used on the raw steak) over the cooked steak. Makes 4 servings.