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  • Alissa Jackson

Beef Roast with Avocado Chimichurri

This is a meal I save for the nights when I literally only have 10 minutes to get something on the table. It is delicious, not ugly and so fast!

Beef Roast with Avocado Chimichurri

Open up your beef roast package and either plate on a platter or plate individually. This will allow your meat to come to room temp while you prepare the chimichurri…(Although you can make the chimichurri ahead of time if you have time during the day.)

To make the chimichurri:

Dice up your avocados. Toss them in a bowl with your chopped cilantro, oregano, garlic, avocado or olive oil, Red Wine vinegar or apple cider vinegar, grated lime and juice, and salt, pepper and crushed red pepper to taste. I then somewhat mash a few of the avocado bites to thicken and then set aside.

Prepare any side dishes. I personally like some steamed broccolini or roasted brussel sprouts with this but if you're more of a meat and potato family watch for my mashed potato hack (coming soon.)

Finally, drizzle the avocado chimichurri over the meat and serve!

1 Package Grass Fed Beef Sirloin Roast

2-3 Avocados diced

2 Tablespoons chopped cilantro

½ teaspoon dried oregano

1 garlic clove pressed or the equivalent of garlic paste

3 Tablespoons avocado or olive oil

3 Tablespoons Red wine vinegar or apple cider vinegar

1 grated and juiced lime

Salt. Pepper and crushed red pepper to taste

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