Flank Steak with Tomato-Avocado Salsa
Oxmoor House
The habanero chile pepper is extremely hot and is used in many Caribbean dishes.
Yield: 6 servings (serving size: 3 ounces steak and 1/3 cup salsa)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
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8 Hours, 5 Minutes
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
Ingredients
- 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
- Tomato-Avocado Salsa
- Cilantro sprigs (optional)
- Tomato-Avocado Salsa
Preparation
- 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.
Flank Steak with Tomato-Avocado Salsa Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Family
- CUISINE: Caribbean
- MAIN INGREDIENT: Beef
- COOKING METHOD: Marinate
- PUBLICATION: Oxmoor House
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