- 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
- 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
How to Make It
Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.
Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
Prepare grill to medium-high heat.
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.
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