INGREDIENTS
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
DIRECTIONS
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.
