Flavor Fiesta Menu
A little fruity avocado oil and fresh avocado (both full of good-for-you fats) boost flavor in relatively lean flank steak. If you don't have avocado oil, use any type of fruity olive oil, like an Italian extra-virgin variety. This recipe also works well in a grill pan over medium-high heat. Don't seed the jalapeño pepper to pump up the raw heat factor in the relish.
1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.
2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeño pepper in a small bowl. Serve sliced steak with the relish and lime wedges.
Wine note: When it comes to red meat, fattier cuts benefit from big red wines, whose drying tannins help to balance the food. With a leaner cut and a summery preparation like Grilled Flank Steak with Avocado Relish, opt for a supple California merlot, like Clos du Bois Merlot North Coast 2005 ($15). This wine has soft tannins and juicy plum and black cherry flavors that meld with the fruity combination of avocado and tomato. —Jeffery Lindenmuth
Cooking Light MAY 2009
Grilled Flank Steak with Avocado Relish
Black beans and rice
An easy grilled entrée is at the heart of a dinner that celebrates Cinco de Mayo con mucho gusto.
Black beans and rice
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add 1/4 cup chopped shallots and 1 teaspoon minced garlic; sauté 3 minutes, stirring frequently. Add 2/3 cup uncooked long-grain white rice; sauté 1 minute. Add 1 1/3 cups fat-free, less-sodium chicken broth and 1/4 teaspoon ground cumin. Bring to a boil; cook 20 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro and 1 (15-ounce) can black beans, rinsed and drained.
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