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
½ cup Kowalski's Extra Virgin Olive Oil, divided
1 lb. Kowalski's Organic 100% Grass-Fed Flank Steak
½ oz. fresh Italian parsley, plus more for garnish
½ oz. fresh cilantro
1 jalapeño pepper, stemmed and seeded
1-2 tbsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department), to taste, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 avocado
1 pt. grape tomatoes, halved
  1. In a small mixing bowl, combine vinegar, mustard, Worcestershire, ½ of the oregano, about ⅔ of the garlic and paprika; whisk in about ¼ cup oil.
  2. Pour mixture over meat in a 1-2 qt. baking dish; refrigerate for 8-24 hrs.
  3. In a small food processor, combine parsley, cilantro and jalapeño with remaining oregano and garlic; process until very finely minced and homogenous.
  4. Slowly drizzle in 3 tbsp. oil through an oil spout until mixture is glossy, fairly smooth and coats a metal spoon without running off quickly.
  5. Stir in about 1 tbsp. lime juice; season with salt and pepper to taste. Set chimichurri aside.
  6. Preheat a grill to high heat; clean grill grates.
  7. Remove meat from marinade; discard marinade. Scrape excess marinade from steak to prevent flare-ups.
  8. Grill steak over direct heat, lid down, until steak reaches an internal temperature of 130°, turning once about halfway through (about 10-12 min. total).
  9. Remove steak from the grill; let rest for 10 min.
  10. While steak rests, dice avocado; 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 to taste; garnish with parsley.
  11. Slice steak on the diagonal across the grain; top with chimichurri.
  12. Serve steak alongside salad.

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