Cumin Flank Steak with Avocado Salad
This recipe makes 4 servings
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 |
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.
Ingredients
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 flank marinating steak, 1 lb/500 g
- Avocado Salad:
- 2 tbsp wine vinegar
- 1 tbsp vegetable oil
- 1/2 tsp hot pepper sauce
- 1/4 tsp salt
- 1 sweet red pepper, thinly sliced
- 1/2 cup thinly sliced red onions
- 2 avocados
- 1/2 cup 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.
Source : Canadian Living Magazine: June 2003
- Keywords : Lunch; Dinner; Main Course; BBQ/Grill; Salad; Beef; Avocado; Coriander; Steak; Red pepper; Red onions;
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