Grilled Flank Steak with Avocado and Two-Tomato Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 11g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.8g
  • Carbohydrate: 2.5g
  • Fiber: 1g
  • Cholesterol: 43mg
  • Iron: 1.8mg
  • Sodium: 345mg
  • Calcium: 21mg

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. 1. Prepare grill to medium-high heat.
  2. 2. Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
  3. 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.
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