Fresh herby, tangy avocado sauce begging to be swooped over juicy, hot-from-the-grill steaks.  Mahvelous merger.


Avocado Chimichurri.....

It's fast.

It's easy.

It's green.

It's sunshiney.

It's all tangy and creamy.

It's madly in love with tender, juicy, grilled steak.

It's packing a punch of flavours.

It's softly whispering of spicy heat.

It's always singing: 
♪♫♥ Chim chimichurri
       Chim chimichurri
       Chim Chim Churreee
       A steak is as lucky as lucky can be. ♪♫♥

Make a steak happy, today! Go green!


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Adapted from Joyful Healthy Eats for
The Last Wonton.  Thanks, Krista!

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AVOCADO CHIMICHURRI for Grilled Steak - Serves 4

3/4 cup fresh cilantro, lightly packed
1 heaping tablespoon fresh oregano, or 1 heaping teaspoon dried oregano
2 plump garlic cloves
3 tablespoons red wine vinegar
4 tablespoons good olive oil
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Few squirts Tabasco (optional)
2 plump, firm, ripe avocados, diced

4 steaks, grilled to perfection

Place the cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, pepper and Tabasco (if using) to bowl of a food processor fitted with metal blade, and pulse until all chop-choppy and evenly and well blended.

Place diced avocado in small bowl and add buzzed chimichurri sauce,  Lightly toss to coat, being careful not to mush the avocado.  If not using right away, cover and refrigerate.  Let sit at room temperature for 15-30 minutes before plopping on tender, juicy, hot-from-the-grill steaks. 


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