Flank Steak with Tomato-Avocado Salsa |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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The habanero chile pepper is extremely hot and is used in many Caribbean dishes. Ingredients:
1/2 cup minced green onions |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1 habanero chile pepper, seeded and minced |
1 tablespoon minced peeled fresh ginger |
4 teaspoons jamaican jerk seasoning |
1 (1 3/4-pound) flank steak, trimmed |
cooking spray |
tomato-avocado salsa |
cilantro sprigs (optional) |
tomato-avocado salsa |
Directions:
1. Combine first 6 ingredients in a small bowl. Score a diamond pattern on steak. Place steak in a shallow dish. Spread green onion mixture on steak. Cover and marinate in refrigerator at least 8 hours.
2. Prepare grill.
3. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with Tomato-Avocado Salsa. Garnish with cilantro sprigs, if desired.
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