Grilled Flank Steak with Avocado Relish

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

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Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 17.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 1.7g
  • Protein: 25g
  • Carbohydrate: 6.4g
  • Fiber: 3.5g
  • Cholesterol: 42mg
  • Iron: 1.9mg
  • Sodium: 349mg
  • Calcium: 28mg

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. 1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.
  2. 2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
  3. 3. Prepare grill to medium-high heat.
  4. 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. 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.
  6. 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
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