Grilled Flank Steak with Avocado Relish

recipe
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.

Yield:

4 servings (serving size: 3 ounces steak, about 1/3 cup relish, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Fat 17.7 g
Satfat 4.1 g
Monofat 10 g
Polyfat 1.7 g
Protein 25 g
Carbohydrate 6.4 g
Fiber 3.5 g
Cholesterol 42 mg
Iron 1.9 mg
Sodium 349 mg
Calcium 28 mg

Ingredients

2 teaspoons grated lime rind, divided
4 teaspoons avocado oil or fruity extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 cup diced peeled avocado
1/2 cup chopped plum tomato
2 tablespoons chopped red onion
1 tablespoon fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper (about 1 small)
4 lime wedges

Preparation

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

Jackie Mills, MS, RD,

Cooking Light

May 2009
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