Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad

Ingredients

• Steak:
• 1 (2 1/4-pound) flank steak, trimmed
• 2 tablespoons fresh lime juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• Cooking spray
• Salad:
• 1 cucumber (about 3/4 pound), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
• 2 cups grape tomatoes
• 2 cups torn Bibb lettuce
• 1 1/2 cups (1/2-inch) diced peeled avocado
• 1/3 cup vertically sliced red onion
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons minced seeded serrano chile
• 1 1/2 teaspoons extravirgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
2. Prepare grill.
3. Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
4. To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.