Chimichurri Flank Steak with Tomato-Avocado Salad
2 tbsp. Kowalski's Balsamic Vinegar
1 ½ tsp. Dijon mustard*
1 ½ tsp. Worcestershire sauce
1 tsp. dried oregano, divided
3 cloves garlic, finely minced, divided
1 tsp. paprika
1/2 cup extra virgin olive oil, divided
1 lb. grass-fed flank steak
1/2 oz. fresh Italian parsley, plus more for garnish
1/2 oz. fresh cilantro
1 jalapeño pepper, stemmed and seeded
1-2 tbsp. freshly squeezed lime juice, to taste, divided
- kosher salt (about 1/2 tsp. total) and freshly ground Kowalski's Black Peppercorns, to taste
1 pt. grape tomatoes, halved
*A note about gluten: Made with gluten-free mustard, this recipe is gluten free.
Combine vinegar, mustard, Worcestershire, 1/2 of the oregano, about 2/3 of the garlic and the paprika; whisk in about 1/4 cup oil. Pour mixture over meat in a 1-2 qt. baking dish; refrigerate 8-24 hrs. Combine parsley, cilantro and remaining oregano in a small food processor with the jalapeño and the remaining garlic; process until very finely minced and homogenous. Slowly drizzle in 3 tbsp. oil through oil spout until mixture is glossy, fairly smooth and coats a metal spoon without running off quickly. Stir in about 1 tbsp. lime juice and season with salt and pepper to taste. Remove meat from marinade; discard marinade. Scrape excess marinade from steak to prevent flare ups; grill over direct heat on a grill preheated to high, lid down, until steak reaches 130°, turning once about halfway through cooking (about 10-12 min. total). Remove from the grill; let rest 10 min. While steak rests, dice avocado and combine with tomatoes in a medium mixing bowl; dress salad with about 1 tbsp. oil and 1-3 tsp. lime juice, to taste. Season with salt and pepper; garnish with parsley. Slice steak on the diagonal across the grain and top with chimichurri; serve alongside the salad.
Note: This recipe hovers on the higher end in terms of fat content to get a Good Foods for Good Health seal, but it's still a winner! Flank steak is an excellent, healthy meat choice; partnered with the tomato-avocado salad, it delivers loads of nutrition. One serving is rich in vitamins A, C, D and E plus several B vitamins. It's also a good source of iron, magnesium, zinc and potassium.