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Grilled Flank Steak with Onions, Avocado, and Tomatoes

Photo: John Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 30 mins
Yield 6 servings
Use colorful in-season heirloom tomatoes for a pretty presentation.


  • 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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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