Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Grilled Flank Steak with Onions, Avocado, and Tomatoes

Use colorful in-season heirloom tomatoes for a pretty presentation.

Cooking Light JUNE 2011

  • Yield: 6 servings
  • Hands-on: 20 Minutes
  • Total: 30 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 13.6g
  • Saturated fat: 4g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1g
  • Protein: 24.3g
  • Carbohydrate: 10.3g
  • Fiber: 3.6g
  • Cholesterol: 50mg
  • Iron: 2.9mg
  • Sodium: 393mg
  • Calcium: 31mg

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Grilled Flank Steak with Onions, Avocado, and Tomatoes Recipe