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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.


6 Servings

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Quick Tips

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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.

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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.

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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.


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Nutrition Facts

Calories 328
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
Cholesterol 69 mg
Sodium 163 mg
Total Carbohydrate 15 g
Dietary Fiber 8 g
Sugars 5 g
Protein 32 g
Dietary Exchanges
3 vegetable, 1 lean meat, 1 1/2 fat

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