Chimichurri Flank Steak with Tomato-Avocado Salad

Fire up the Grill this Summer


1 lb. flank steak

- extra virgin olive oil

about ½ tsp. kosher salt, divided

- freshly ground Kowalski's Black Peppercorns, to taste

1 avocado

1 pt. grape tomatoes, halved

1-3 tsp. freshly squeezed lime juice, to taste

- chopped fresh Italian parsley

- Kowalski's Chimichurri Sauce


Brush steak lightly with olive oil and season with salt and pepper; 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 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. Serves 4.

Good to Know: Find Kowalski's Chimichurri in the Grab & Go Section of the Deli Department.

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