Flank Steak with Cilantro Chimichurri

I have decided that cilantro is the millennial parsley, and I for one, am not complaining. It is right up there with avocados, I mean I am “sorry not sorry” that the majority of my recipes will include cilantro. Chimichurri is traditionally made with parsley, but that will forever be that thing they put on your plate in fancy restaurants. You don’t see them giving away cilantro, so enter—- drum role please— cilantro chimichurri! I seriously could have eaten this straight out of the bowl.

Ingredients:

1. Flank steak

2. 1 Tbsp salt

3. 1 Tbsp pepper

4. 1 bunch cilantro

5. 2 Tbsp minced garlic

6. 2 Tbsp fresh lemon juice

7. 1/4 cup Avocado Oil

   Instructions:

   1. 30 minutes before you plan to cook, pull out the steak and let rest at room temperature.

   2. Season both sides with salt and pepper

   3. Preheat oven to 450 degrees.

   4. In a small bowl, mince garlic and cilantro until fine. Add avocado oil and lemon juice.

   5. Cook steak until medium well, about 30 minutes.

   6. Remove from oven and let rest for 5 minutes.

   7. Slice to your preference and liberally cover with chimichurri sauce.

   8. Enjoy!