It’s lastly time to benefit from the climate and fireplace up the grill. This juicy, cumin-seasoned steak is paired with a contemporary avocado salsa for a easy, flavorful meal. Serve it by itself or alongside tortillas for a simple, satisfying possibility.
Lively time: 25 minutes | Whole time: 40 minutes
Flank Steak with Avocado Salsa
Components
- 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 massive plum tomatoes, seeded and chopped
- 1 massive 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) purple onion, diced
- 1/4 cup contemporary cilantro, chopped
- 2 tbsp contemporary 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 calmly coat the grates with oil. Grill the steak for five to six minutes per facet 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, purple 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 in opposition to the grain and serve topped with the avocado salsa.
Serves: 4 | Serving Dimension: 4 ozsteak 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 printed April 27, 2017; Up to date April 2026
