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
Avocado Salad:
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
- Folate 35.0
- Calcium 3.0
- Vitamin A 24.0
- Vitamin C 110.0
