Avocado-Chimichurri Steak with Grilled Asparagus
This chimichurri sauce is packed with herby flavor and pairs especially well with smoky charred meat from the grill.
- 2 tablespoons salt-free chili powder
- 1 tablespoon garlic powder
- 1/4 teaspoon salt
- Cooking spray
- 1 1/2 lbs London broil (top round steak) (all visible fat discarded)
- 3/4 cup finely chopped, fresh cilantro
- 1/2 cup finely chopped, fresh parsley
- 2 medium lemons (zested, juiced)
- 3 tablespoons canola or corn oil (divided use)
- 1 medium fresh jalapeño pepper (seeds and ribs discarded, finely chopped)
- 1 small avocado (halved, pitted, diced)
- 3 medium asparagus spears (trimmed)
Cooking Tip: To make this recipe in the oven, arrange the asparagus in a single layer on two aluminum foil-lined baking sheets. Roast the asparagus at 425°F for 12 to 15 minutes, or until tender-crisp. Meanwhile, heat 2 tablespoons canola or corn oil in a grill pan or nonstick skillet over high heat, swirling to coat the bottom. Cook the beef for 3 to 5 minutes on each side, or until it reaches 125°F (rare) to 135°F (medium rare) when tested with an instant-read thermometer.
Keep it Healthy: Since lean cuts of beef like London broil have much less fat, these cuts can be a bit tougher than their fatty counterparts. Using rubs and marinades helps break down the toughness. Cooking the beef between rare and medium-rare and cutting it into very thin slices also keeps it more tender.
Tip: When a recipe calls for both zest and juice from fresh citrus, be sure to zest the fruit before juicing it even if the recipe calls for the juice before the zest. It’s much easier to zest the fruit before it has been squeezed for juicing.
Tip: Click on step to mark as complete.
- 1 In a small bowl, stir together the chili powder, garlic powder, and salt. Put the beef on a large platter. Using your fingertips, gently press the mixture so it adheres to both sides of the beef. Let stand for 1 hour.
- 2 Meanwhile, lightly spray the grill with cooking spray. Preheat the grill on medium high.
- 3 To make the chimichurri sauce, in a small bowl, stir together the cilantro, parsley, juice of 1 lemon (approx. 2 tablespoons), 1 tablespoon oil, and the jalapeño. Halve, pit, and dice the avocado. Stir to combine.
- 4 Drizzle the remaining 2 tablespoons oil over the asparagus.
- 5 Grill the beef for 3 to 5 minutes on each side (depending on its thickness), or until an instant-read thermometer inserted in the center reaches 125°F (rare) to 135°F (medium rare). The beef may need to be turned over occasionally so the rub doesn’t burn. Remove the beef from the grill. Let stand under a tent of aluminum foil.
- 6 Place the asparagus perpendicular to the grill grates or put it in a grilling basket. Grill for 7 minutes, or until tender-crisp.
- 7 Transfer the asparagus to a separate large platter. Sprinkle the lemon zest over the asparagus.
- 8 Thinly slice the beef diagonally across the grain. Arrange on the asparagus.
- 9 Spoon the sauce over the beef.
Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||17.5 g|
|Saturated Fat||3.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.0 g|
|Monounsaturated Fat||9.5 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||8 g|
3 vegetable, 1 lean meat, 1 1/2 fat
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