Delish!! Totally loved it and my husband's not the biggest fan of flank, but it turned out so tender and wonderful. That relish really makes it too! Will definitely make this one a lot!
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.
More From Cooking Light
- 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
- 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
- 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
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