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

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 flank marinating steak 1 lb/500 g
Avocado Salad:
  • 2 tablespoons wine vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 sweet red pepper thinly sliced
  • 1/2 cup thinly sliced red onion
  • 2 avocados
  • 1/2 cup chopped fresh coriander

Method

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

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cumin Flank Steak with Avocado Salad

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