Sirloin Steaks with Avocado Chimichurri
Prep time
Cook time
Total time
Feel free to include the meat of your choice -- if you are more of a chicken lover or pork lover, so be it. Also great alongside grilled tofu!
Recipe type: Main Dish
Cuisine: Mexican
Serves: enough for dinner for 2-4
  • Grilled Steak:
  • 2 -3 pounds flank, sirloin or flat-iron steak
  • 1 Tbs. each ground cumin, dried oregano, ground fennel
  • 2 cloves garlic, smashed
  • 1 C. dry red wine
  • ¼ C. olive oil
  • salt and pepper to taste
  • Avocado Chimichurri:
  • 1 large bunch Italian parsley
  • ½ cup total, any combination of tarragon, marjoram, oregano, basil
  • 1 -2 tsp. capers (optional)
  • 2 cloves chopped garlic, minced fine
  • ½ C. red wine vinegar (I like Chianti)
  • ¾-1 C. grapeseed or extra virgin olive oil
  • 2 ripe avocados, peeled and cubed
  • pinch salt and pepper
  • 1 lemon, cut in half
  1. Marinate the steak. Pat dry the meat, rub with spices, and sprinkle with salt and pepper and smashed garlic. Drizzle the red wine and olive oil over the steaks and set aside.
  2. Cut and discard stems from parsley. Rinse leaves to remove possible dirt, then rinse and pat dry. Coarsely chop leaves. Do same to the rest of the herbs, focusing just on the leaves.
  3. Add to bowl. Add capers (if using), garlic, avocado, red wine vinegar, olive oil (amount depending on how loose and vinegary you want end result). Add tiny bit of salt and pepper to taste.
  4. Grill or pan fry steaks to desirable doneness. Squeeze lemon over cooked meat and let sit for a few minutes before slicing.
Recipe by Portland Sampler at