Grilled Flank Steak with Avocado and Two-Tomato Salsa

Grilled Flank Steak with Avocado and Two-Tomato Salsa Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
Fresh tarragon offers an unexpected but delightful flavor to the salsa. Serve as a simple entrée or as soft tacos with warmed corn tortillas.

Yield:

6 servings (serving size: about 3 ounces steak and about 2 tablespoons salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Fat 11 g
Satfat 3.7 g
Monofat 5.2 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 2.5 g
Fiber 1 g
Cholesterol 43 mg
Iron 1.8 mg
Sodium 345 mg
Calcium 21 mg

Ingredients

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
Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

3. 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.

Maureen Callahan,

Cooking Light

June 2010
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