Ingredients
- Flank Steak: 1.5 – 2 lbs
- Lime Juice: 1/4 cup, freshly squeezed
- Chili Powder: 2 tablespoons
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Cumin: 1 teaspoon
- Avocado: 2, diced
- Red Onion: 1/4 cup, finely diced
- Cilantro: 1/4 cup, chopped
Instructions
- Step 1: In a bowl, whisk together lime juice, chili powder, minced garlic, olive oil, and cumin.
- Step 2: Place the flank steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Preheat grill to medium-high heat. Remove steak from marinade, discarding excess marinade.
- Step 4: Grill the flank steak for approximately 4-6 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to ensure accuracy.
- Step 5: While the steak is grilling, prepare the avocado salsa by combining diced avocado, diced red onion, and chopped cilantro in a bowl. Gently mix.
- Step 6: Let the steak rest for 10 minutes before slicing thinly against the grain. Serve immediately with the avocado salsa.
Notes
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days, keeping the salsa separate to prevent sogginess.
- For best results, gently reheat sliced steak in a skillet over medium-low heat with a splash of broth to retain moisture.
- Try serving this vibrant steak with a side of grilled corn on the cob and a dollop of sour cream for a complete meal.
- Don't skip the resting period – it's crucial for a juicy steak as it allows the juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American