Grilled Flank Steak with Onions, Avocado, and Tomatoes

Grilled Flank Steak with Onions, Avocado, and Tomatoes Recipe
Photo: John Autry; Styling: Cindy Barr
Use colorful in-season heirloom tomatoes for a pretty presentation.

Yield:

6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 262
Fat 13.6 g
Satfat 4 g
Monofat 7.7 g
Polyfat 1 g
Protein 24.3 g
Carbohydrate 10.3 g
Fiber 3.6 g
Cholesterol 50 mg
Iron 2.9 mg
Sodium 393 mg
Calcium 31 mg

Ingredients

2 medium red onions, cut into 1/2-inch-thick slices
1 1/2 pounds flank steak, trimmed
2 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1 ripe peeled avocado, cut into 8 wedges

Preparation

Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

June 2011
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