Cumin Flank Steak with Avocado Salad
Flank steak is a marinating steak, but if you cook it to no more than medium-rare and slice it thinly across the grain, it doesn't need the marination, as you'll taste here.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 429 |
| pro | 29 g |
| total fat | 31 g |
| sat. fat | 7 g |
| carb | 11 g |
| fibre | 6 g |
| chol | 46 mg |
| sodium | 358 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 24% |
| vit A | 24% |
| vit C | 110% |
| folate | 35% |
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1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1 flank marinating steak, 1 lb (500 g)
Avocado Salad:
2 tbsp (25 mL) wine vinegar
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) salt
1 sweet red pepper, thinly sliced
1/2 cup (125 mL) thinly sliced red onion
2 avocados
1/2 cup (125 mL) chopped fresh coriander
Preparation:
Avocado Salad: In bowl, whisk together vinegar, oil, hot pepper sauce and salt. Add red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small bowl, combine oil, cumin, salt and pepper; brush over both sides of steak. (Make-ahead: Cover and refrigerate on large plate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill until medium-rare, about 5 minutes per side. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly across the grain.
Meanwhile, cut avocados in half lengthwise; remove pit. Using knife with rounded tip, cut flesh lengthwise into slices without breaking skin. With spoon, scoop slices away from skin; add to red pepper mixture. Add coriander; toss gently. Serve with steak.
Additional Information
Source
Canadian Living Magazine: June 2003
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