Cumin Flank Steak with Avocado Salad Cumin Flank Steak with Avocado Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003


Avocado Salad:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 358 mg
  • Protein 29 g
  • Calories 429.0
  • Total fat 31 g
  • Cholesterol 46 mg
  • Saturated fat 7 g
  • Total carbohydrate 11 g


  • Iron 24.0
  • Folate 35.0
  • Calcium 3.0
  • Vitamin A 24.0
  • Vitamin C 110.0
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Cumin Flank Steak with Avocado Salad