Introduction
There is nothing quite like the sizzle of a steak hitting a piping-hot grill. As a professional food writer, I’ve tasted my fair share of ribeyes, strips, and fillets, but I always find myself returning to the humble flank or skirt steak when I want a meal that truly makes an impact.
Today, we are elevating the classic Argentine condiment with a buttery, California-inspired twist. This Grilled Steak with Avocado Chimichurri is the perfect marriage of smoky, charred protein and a bright, herbaceous, and creamy topping. Whether you are hosting a backyard BBQ or just looking to spice up your Tuesday night dinner, this recipe is a guaranteed showstopper.
Why I Love This Recipe
I am a huge fan of contrast in cooking. This recipe provides exactly that: the heat from the grill vs. the cool avocado, the richness of the beef vs. the acidity of the red wine vinegar, and the crunch of the sear vs. the creaminess of the sauce.
Unlike a heavy mushroom gravy or a thick peppercorn sauce, this avocado chimichurri feels light and fresh. It’s also incredibly versatile. If you have leftovers, they make for the world’s best steak tacos the next day—though, in my house, leftovers are a rare occurrence!
List of Ingredients
For the Steak
- 1½–2 lb Flank Steak or Skirt Steak: These cuts are lean, flavorful, and take to marinades and dry rubs beautifully.
- 1 tbsp Olive Oil: Helps the seasoning stick and prevents tearing on the grill.
- 1 tsp Kosher Salt: To draw out moisture and enhance the beefy flavor.
- 1 tsp Black Pepper: Freshly cracked is always best.
- 1/2 tsp Smoked Paprika (Optional): Adds a subtle depth and a beautiful red hue to the crust.
For the Avocado Chimichurri
- 1 cup Fresh Parsley: Finely chopped. This is the backbone of the sauce.
- 2 tbsp Fresh Cilantro (Optional): Adds an extra layer of herbal brightness.
- 2 cloves Garlic: Minced fine for that sharp, aromatic bite.
- 1 Small Red Chili (or 1/2 tsp Red Pepper Flakes): For a gentle heat.
- 3 tbsp Red Wine Vinegar: The essential acid that cuts through the fat.
- 1/3 cup Olive Oil: Use a high-quality extra virgin olive oil if possible.
- 1 Ripe Avocado: Diced into small cubes.
- 1/2 tsp Salt: To taste.
- 1–2 tbsp Lemon or Lime Juice: Prevents the avocado from browning and adds zest.
Swaps and Notes
- The Cut: If you can’t find flank steak, a Flat Iron or Hanger steak works perfectly. Just keep an eye on the thickness as cooking times will vary.
- The Herbs: If you aren’t a fan of cilantro, simply double up on the parsley. If you want to get adventurous, a little fresh oregano can add an authentic earthy note.
- The Heat: For a milder sauce, remove the seeds from the red chili before mincing.
List of Steps
1. Season the Steak
Pat the steak dry with paper towels—this is the secret to a great sear. Rub the meat with olive oil, then generously apply the salt, pepper, and paprika. Let the steak sit at room temperature for 20–30 minutes. This ensures the meat cooks evenly throughout.
2. Prepare the Chimichurri Base
While the steak rests, grab a medium glass bowl. Combine the chopped parsley, cilantro, minced garlic, chili, vinegar, olive oil, salt, and citrus juice. Stir well and let it sit for about 10 minutes. This “marinating” time allows the garlic and chili to mellow out and infuse the oil.
3. Add the Avocado
Gently fold your diced avocado into the herb mixture. You want the avocado to hold its shape, so don’t over-mix. Taste the sauce; it should be tangy, salty, and bright.
4. Grill the Steak
Heat your grill or a heavy cast-iron skillet over high heat. Once the pan is smoking slightly, lay the steak down. For a flank steak, cook for 3–5 minutes per side. We are aiming for medium-rare (an internal temperature of 130°F to 135°F).
5. Rest and Slice
This is the most important step! Transfer the steak to a cutting board and let it rest for at least 5–10 minutes. If you cut it too soon, all those delicious juices will run out. Slice the meat thinly against the grain to ensure every bite is tender.
6. Serve
Fan the steak slices out on a platter and spoon that vibrant avocado chimichurri generously over the top. Serve immediately while the steak is warm and the sauce is fresh.
Tips for Success
- High Heat is Key: You want a dark, caramelized crust. Don’t be afraid of a little smoke!
- Slice Against the Grain: Look for the long muscle fibers running through the meat and cut perpendicular to them. This breaks up the fibers and makes the steak melt in your mouth.
- Check Your Avocado: Ensure your avocado is ripe but still firm. If it’s too mushy, it will turn into guacamole rather than a chunky chimichurri.
Serving Suggestions and Pairings
This steak is a hero on its own, but it pairs beautifully with grilled corn on the cob, roasted baby potatoes, or a simple arugula salad.
If you’re hosting a larger gathering, this steak fits right in alongside a Walking Taco Bar or even some Sheet Pan Quesadillas for a full Tex-Mex or Latin-inspired spread. To wash it all down, I highly recommend a glass of Rainbow Sangria for a refreshing, fruity balance to the smoky beef.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 34g
- Fat: 26g
- Carbohydrates: 5g
- Fiber: 3g
- Sodium: 450mg
Storage and Leftover Tips
Store any leftover steak in an airtight container in the fridge for up to 3 days. The avocado in the chimichurri may oxidize (turn slightly brown) over time, even with the citrus juice, so the sauce is best enjoyed within 24 hours.
Pro Tip: Use leftover steak to top off a batch of Totchos for an incredible game-day snack!
More Recipes You Will Love
If you enjoyed this hearty dinner, check out these other favorites from the Chef Maniac kitchen:
Final Thoughts
This Grilled Steak with Avocado Chimichurri is a recipe I return to time and time again because it never fails to impress. It looks gourmet, tastes incredible, and takes less than 30 minutes of active work.
I’d love to hear how yours turned out! Did you add any extra spices to your rub? Let me know in the comments below, and don’t forget to follow us on social media for more daily recipe inspiration. Happy grilling!
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