Grilled Steak with Avocado Chimichurri

Ingredients

• 11 lb Sirloin or ribeye steak(450g)
• 20.5 teaspoon Salt(3g)
• 30.5 teaspoon Black pepper(2g)
• 43 tablespoon Olive oil(42g)
• 51 ripe Avocado(150g)
• 61 tablespoon Red wine vinegar or lemon juice(15g)
• 71 clove Garlic(3g)
• 82 tablespoon Parsley(8g)
• 91 tablespoon Cilantro(4g)
• 101 pinch Salt(0.5g)
• 111 pinch Black pepper(0.5g)
• 121 pinch Chili flakes (optional)(0.5g)
• 132 cups Roasted potatoes or mixed greens(250g)
• 142 wedges Lime wedges (optional)(20g)

Instructions

1. 1Pat the steak dry with paper towels and season generously on both sides with salt and black pepper.
2. 2Drizzle olive oil over the steak and rub evenly to coat.
3. 3Preheat the grill to high heat and oil the grates lightly.
4. 4Place the steak on the grill and cook for 3 to 5 minutes on the first side without moving it.
5. 5Flip and grill another 3 to 5 minutes depending on thickness and desired doneness.
6. 6Remove the steak from the grill and let rest for 5 to 10 minutes before slicing.
7. 7In a bowl, combine olive oil, red wine vinegar or lemon juice, garlic, parsley, cilantro, salt, black pepper, and chili flakes.
8. 8Gently fold in the diced avocado so it stays slightly chunky.
9. 9Slice the rested steak against the grain.
10. 10Spoon avocado chimichurri generously over the sliced steak.
11. 11Serve warm with roasted potatoes or greens and optional lime wedges.