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
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