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Grilled Flank Steak with Avocado and Two-Tomato Salsa

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 6 servings (serving size: about 3 ounces steak and about 2 tablespoons salsa)
Fresh tarragon offers an unexpected but delightful flavor to the salsa. Serve as a simple entrée or as soft tacos with warmed corn tortillas.

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

Nutrition 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

How to Make It

  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.