Grilled Flank Steak with Avocado Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A little fruity avocado oil and fresh avocado (both full of good-for-you fats) boost flavor in relatively lean flank steak. If you don't have avocado oil, use any type of fruity olive oil, like an Italian extra-virgin variety. This recipe also works well in a grill pan over medium-high heat. Don't seed the jalapeño pepper to pump up the raw heat factor in the relish. Ingredients:
2 teaspoons grated lime rind, divided |
4 teaspoons avocado oil or fruity extra-virgin olive oil, divided |
1/2 teaspoon salt, divided |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 (1-pound) flank steak, trimmed |
cooking spray |
1 cup diced peeled avocado |
1/2 cup chopped plum tomato |
2 tablespoons chopped red onion |
1 tablespoon fresh lime juice |
2 teaspoons finely chopped seeded jalapeño pepper (about 1 small) |
4 lime wedges |
Directions:
1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.
2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeño pepper in a small bowl. Serve sliced steak with the relish and lime wedges.
6. Wine note: When it comes to red meat, fattier cuts benefit from big red wines, whose drying tannins help to balance the food. With a leaner cut and a summery preparation like Grilled Flank Steak with Avocado Relish, opt for a supple California merlot, like Clos du Bois Merlot North Coast 2005 ($15). This wine has soft tannins and juicy plum and black cherry flavors that meld with the fruity combination of avocado and tomato. —Jeffery Lindenmuth
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