It’s lastly time to benefit from the climate and hearth up the grill. This juicy, cumin-seasoned steak is paired with a recent avocado salsa for a easy, flavorful meal. Serve it by itself or alongside tortillas for a straightforward, satisfying possibility.
Energetic time: 25 minutes | Whole time: 40 minutes
Flank Steak with Avocado Salsa
Substances
- 1 tsp floor cumin
- 1/2 tsp salt, divided
- 1 (16-oz.) lean flank steak (3/4- to 1-inch thick)
- 1-2 tsp canola oil, for grill grate
- 2 giant plum tomatoes, seeded and chopped
- 1 giant avocado, chopped
- 1 cup (120g) English cucumber (about 1/2 a cucumber), chopped
- 1 small jalapeño, seeded and minced
- 1 cup (180g) low-sodium canned black beans, drained and rinsed
- 1/2 medium (74g) crimson onion, diced
- 1/4 cup recent cilantro, chopped
- 2 tbsp recent lime juice
Instructions
Sprinkle the cumin and 1/4 tsp salt evenly over all sides of the steak. Let stand for 10 to fifteen minutes, or cowl and refrigerate for a number of hours if getting ready forward.
Preheat a grill or grill pan to medium-high warmth and frivolously coat the grates with oil. Grill the steak for five to six minutes per aspect to achieve ~145°F (medium), or till it reaches your required stage of doneness. Take away from the grill and let relaxation for five minutes earlier than slicing.
Whereas the steak rests, mix the tomatoes, avocado, cucumber, crimson onion, black beans, jalapeño, cilantro, lime juice, and remaining 1/4 tsp salt in a medium bowl and gently toss to mix. Thinly slice the steak towards the grain and serve topped with the avocado salsa.
Serves: 4 | Serving Dimension: 4 ouncessteak and 1 cup salsa
Diet (per serving): Energy: 316; Whole Fats: 15g; Saturated Fats: 5g; Monounsaturated Fats: 4g; Polyunsaturated Fats: 1g; Ldl cholesterol: 75mg; Sodium: 439mg; Carbohydrate: 18g; Dietary Fiber: 8g; Sugar: 3g; Protein: 29g
Diet Bonus: Potassium: 529mg; Iron: 20%; Vitamin C: 31%; Calcium: 5%
Initially revealed April 27, 2017; Up to date April 2026
