Sunday, August 23, 2009

Grilled Flank Steak with Avacado Relish

The Big Geek called this steak "phenomenal," although to be fair, he doesn't get that much red meat. At any rate, I like cooking flank steak because it's fairly lean and it usually tastes good. This dish is easy to make and requires no heat in your kitchen on a hot summer day. The meat and avacado relish would also make a good starter for burritos or tacos. If you like yours a bit more spicy, don't seed the jalapeno.

For the rub:
1 tsp grated lime rind
2 tsp avocado oil or EVOO (I used evoo)
1/4 tsp salt
1/8 tsp black pepper
1 garlic clove, minced
1 (1-lb) flank steak, trimmed

Combine all ingredients in a small bowl. Score a diamond pattern on both sides of the flank steak. Rub both sides of the steak with oil mixture. Cover and refrigerate 2 hours.

For the avocado relish:
1 tsp grated lime rind
2 tsp avocado oil or EVOO
1/4 tsp salt
1 cup diced peeled avacado (about 1 medium)
1/2 cup chopped plum tomato (about 1)
2 Tbsp chopped red onion
1 Tbsp fresh lime juice
2 tsp finely chopped seeded jalepeno pepper (about 1 small)

Combine all ingredients in a bowl, cover, and refrigerate until use (you can use it immediately if needed).

When you're ready to grill:
Over medium-high heat, grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

From Cooking Light

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