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.
2 teaspoons grated lime rind, divided
4 teaspoons avocado oil or fruity extra-virgin olive oil, divided
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
Loved the relish, and so did my 10-year old who normally complains about anything hot/spicy. The relish is really mild w/out the jalepeno seads; my daughter has requested that we have this again soon as a side.
We omitted the jalapeno for our daughter's sake but this was still a wonderful and easy-to-prepare meal. I used walnut oil for the salsa and reduced it by 1 teaspoon. We served the dish along side of saffron rice and roasted asparagus. Will add this to our weeknight rotation of staples but wouldn't hesitate to serve it for guests.
Made recipe as written and LOVED it! The relish had a wonderful bold flavor and complimented the meat well. Also made a nice presentation. I served Grean Beans with Garlic, Lemon and Parsley as well as Avocado and Mango Salad with Passionfruit Vinaigrette; both from Bon Appetit 2005 via Epicurious.com.
Great spice and flavor. Very easy to make - quick preparation. I left in 1/2 the jalapeno seeds to give the relish more spice. I made the recipe as listed with no alterations.
Would highly recommend for a summer night meal.
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