Grilled Flank Steak with Tomato, Avocado, & 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 extra virgin 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.

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