Lemon Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce

From: Chef Jeff Rossman, Terra Restaurant and Bar, San Diego, CA. Yield: 4 servings.

1 cup Pacifica Culinaria Lemon Avocado Oil

½ cup fresh lemon juice

2 Tbsp. chopped cilantro

2 lb. flank steak

1 recipe avocado chimichurri (recipe follows)

to taste, salt and pepper

Avocado Chimichurri:

1 bunch cilantro

1 bunch Italian parsley

1½ cups rice vinegar

1 Tbsp. chopped garlic

1 tsp. oregano

¼ cup lime juice

2 roasted poblano peppers

2 diced fresh California Avocados

1 tsp. red chile flakes

¾ cup water

½ cup olive oil

1 tsp. kosher salt

In large mixing bowl, combine oil lemon juice and cilantro. Add flank steak and marinate overnight.

For avocado chimichurri: In a blender, combine all ingredients except the oil. While blender is on, slowly add oil. Reserve for service.

Grill steaks to desired temperature, and serve with the chimichurri sauce.

Photo: California Avocado Commission