Name: Soul Train Supper: Seared Steak & Psychedelic Avocado Chimichurri
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs flank steak; 1 tbsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil, divided; 2 ripe avocados, diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh oregano, chopped; 3 garlic cloves, minced; 1 jalapeño, seeded and finely chopped; 1/3 cup red wine vinegar; 1/4 cup extra-virgin olive oil (for chimichurri); Zest of 1 lemon; Juice of 1 lemon; 2 large zucchinis, cut into thick batons; 1 large red bell pepper, cut into 1-inch chunks; 1 large yellow bell pepper, cut into 1-inch chunks; 1 red onion, cut into wedges; 1/2 tsp smoked paprika; 1/2 tsp ground cumin

Soul Train Supper: Seared Steak & Psychedelic Avocado Chimichurri

CrushedLemon1034

Channel the retro groove of the 70s with this vibrant soul-inspired dinner: juicy, perfectly seared steak, a dazzling rainbow of grilled veggies, and a creamy, herb-packed Avocado Chimichurri. The bold flavors and playful colors echo the era’s energy, while the charred vegetables and steak brined for juiciness nod to time-tested techniques. It’s a dinner that’s as smooth and festive as a night on the Soul Train, without gluten, dairy, or carbs to harsh your mellow. Perfect for sharing under a velvet sunset, with the sounds of classic vinyl spinning in the background.

Ingredients

Instructions

Pat the flank steak dry, then season generously with 1 tbsp kosher salt and black pepper. Let sit at room temperature for 20 minutes to allow salt to penetrate.
While steak rests, toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, smoked paprika, cumin, and a pinch of salt. Set aside.
Preheat a grill pan or outdoor grill to high heat. Grill the vegetables for 2-3 minutes per side until charred and tender-crisp. Set aside on a warm platter.
In a medium bowl, combine diced avocado, parsley, cilantro, oregano, garlic, jalapeño, red wine vinegar, extra-virgin olive oil, lemon zest, and juice. Stir gently to combine and season to taste with salt and pepper. This is your vibrant Avocado Chimichurri.
Brush steak with remaining olive oil. Grill steak over high heat for 4-5 minutes per side or until an instant-read thermometer registers 130°F for medium-rare. (Brine the steak for ultra-juiciness if time allows!)
Rest steak for 5-10 minutes, then slice thinly across the grain.
Arrange steak slices atop the grilled vegetables and spoon over the Avocado Chimichurri. Serve immediately, family-style, for a retro dinner party worthy of a disco ball.