See more
Oxmoor House Photo by: Oxmoor House

Flank Steak with Tomato-Avocado Salsa

The habanero chile pepper is extremely hot and is used in many Caribbean dishes.

Oxmoor House JANUARY 2003

  • Yield: 6 servings (serving size: 3 ounces steak and 1/3 cup salsa)
  • Cook time: 12 Minutes
  • Prep time: 15 Minutes
  • Other: 8 Hours, 5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 12.9g
  • Saturated fat: 4.4g
  • Protein: 24.9g
  • Carbohydrate: 7.6g
  • Cholesterol: 59mg
  • Iron: 2.9mg
  • Sodium: 330mg
  • Calories from fat: 47%
  • Fiber: 2.3g
  • Calcium: 19mg

Go to Full Version of

Flank Steak with Tomato-Avocado Salsa Recipe