Flank Steak with Tomato-Avocado Salsa

Oxmoor House
Flank Steak With Tomato-Avocado Salsa Recipe
Oxmoor House
The habanero chile pepper is extremely hot and is used in many Caribbean dishes.
6 servings (serving size: 3 ounces steak and 1/3 cup salsa)


+ Add To Shopping List
1/2 cup minced green onions
2 tablespoons cider vinegar
2 garlic cloves, minced
1 habanero chile pepper, seeded and minced
1 tablespoon minced peeled fresh ginger
4 teaspoons Jamaican jerk seasoning
1 (1 3/4-pound) flank steak, trimmed
Cooking spray
Cilantro sprigs (optional)


Prep: 15 Minutes
Cook: 12 Minutes
Other: 8 Hours, 5 Minutes

Combine first 6 ingredients in a small bowl. Score a diamond pattern on steak. Place steak in a shallow dish. Spread green onion mixture on steak. Cover and marinate in refrigerator at least 8 hours.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with Tomato-Avocado Salsa. Garnish with cilantro sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 246
Fat 12.9 g
Satfat 4.4 g
Protein 24.9 g
Carbohydrate 7.6 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 330 mg
Caloriesfromfat 47 %
Fiber 2.3 g
Calcium 19 mg