Flank Steak with Avocado Salsa

A spicy chili-flavored rub is used to add depth and complexity to grilled flank steak. Top with cool and creamy avocado salsa, roll up in a warm corn tortilla, and you have a wonderful summer meal. Serve with a leafy green salad and cilantro-lime rice to round out the menu.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 540 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons crushed red pepper flakes
• salt and black pepper to taste
• 1 bunch fresh cilantro, chopped
• ½ onion, minced
• 2 roma (plum) tomatoes, diced
• 1 clove garlic, pressed
• 1 (1 1/2-pound) flank steak
• 3 tablespoons lime juice
• 1 tablespoon kosher salt
• 3 avocados - peeled, pitted and diced
• 1 tablespoon ground coriander

Recipe Instructions

Step 1

Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.

Step 2

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.

Step 3

Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.