Fresh tarragon offers an unexpected but delightful flavor to the salsa. Serve as a simple entrée or as soft tacos with warmed corn tortillas.
1/2 cup diced avocado
1/2 cup diced red tomato
1/2 cup diced yellow tomato
1 tablespoon finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons chopped fresh tarragon
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (1 1/2-pound) flank steak, trimmed
How to Make It
Prepare grill to medium-high heat.
Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Sprinkle steak evenly with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across the grain into thin slices; sprinkle evenly with remaining 1/8 teaspoon salt. Serve with salsa.