Flank Steak with Grilled Guacamole Salad
By Jessica RudolphPublished on June 21, 2022
Time
1 hour
Yield
Serves 4
Ingredients
1 (1½-pound) flank steak, trimmed6 tablespoons extra-virgin olive oil, divided5 teaspoons kosher salt, divided1 tablespoon ground cumin 1½ teaspoons pepper, divided1 teaspoon grated lime zest, plus 2 limes, halved1 red onion, sliced into ½-inch-thick rounds10 ounces cherry tomatoes 2 avocados, halved and pitted1 jalapeño chile
Before You Begin
Garnish with chopped fresh cilantro.
Instructions
- Pat steak dry with paper towels and rub with 1 tablespoon oil, 1 tablespoon salt, cumin, 1 teaspoon pepper, and lime zest. Push toothpick horizontally through each onion round. Thread tomatoes onto three 12-inch skewers. Brush onion, tomatoes, cut sides of avocados, and jalapeño with 1 tablespoon oil and sprinkle with 1 teaspoon salt and remaining ½ teaspoon pepper.
- Grill steak, onion, tomatoes, avocados, jalapeño, and lime halves (avocados and limes cut sides down) over hot fire until meat registers 125 degrees and vegetables are charred, 5 to 10 minutes, flipping as needed for even browning. Transfer to platter.
- Stem and seed jalapeño, then chop fine. Squeeze 2 tablespoons juice from 2 lime halves. Whisk jalapeño, lime juice, remaining ¼ cup oil, and remaining 1 teaspoon salt together in bowl. Remove toothpicks from onion and cut rounds in half. Using spoon, scoop avocado flesh from skin and cut into ¾-inch wedges. Slide tomatoes off skewers and arrange with onion and avocados on platter. Drizzle dressing over vegetables. Slice steak thin on bias against grain. Serve steak with salad and remaining lime halves.
Time
1 hourYield
Serves 4Ingredients
1 (1½-pound) flank steak, trimmed
6 tablespoons extra-virgin olive oil, divided
5 teaspoons kosher salt, divided
1 tablespoon ground cumin
1½ teaspoons pepper, divided
1 teaspoon grated lime zest, plus 2 limes, halved
1 red onion, sliced into ½-inch-thick rounds
10 ounces cherry tomatoes
2 avocados, halved and pitted
1 jalapeño chile
Ingredients
1 (1½-pound) flank steak, trimmed
6 tablespoons extra-virgin olive oil, divided
5 teaspoons kosher salt, divided
1 tablespoon ground cumin
1½ teaspoons pepper, divided
1 teaspoon grated lime zest, plus 2 limes, halved
1 red onion, sliced into ½-inch-thick rounds
10 ounces cherry tomatoes
2 avocados, halved and pitted
1 jalapeño chile
Ingredients
1 (1½-pound) flank steak, trimmed
6 tablespoons extra-virgin olive oil, divided
5 teaspoons kosher salt, divided
1 tablespoon ground cumin
1½ teaspoons pepper, divided
1 teaspoon grated lime zest, plus 2 limes, halved
1 red onion, sliced into ½-inch-thick rounds
10 ounces cherry tomatoes
2 avocados, halved and pitted
1 jalapeño chile
Why This Recipe Works
We grilled and chopped the components of guacamole and composed them into a smoky-spicy salad, perfectly complementing cumin-rubbed flank steak.
Before You Begin
Garnish with chopped fresh cilantro.
Instructions
- Pat steak dry with paper towels and rub with 1 tablespoon oil, 1 tablespoon salt, cumin, 1 teaspoon pepper, and lime zest. Push toothpick horizontally through each onion round. Thread tomatoes onto three 12-inch skewers. Brush onion, tomatoes, cut sides of avocados, and jalapeño with 1 tablespoon oil and sprinkle with 1 teaspoon salt and remaining ½ teaspoon pepper.
- Grill steak, onion, tomatoes, avocados, jalapeño, and lime halves (avocados and limes cut sides down) over hot fire until meat registers 125 degrees and vegetables are charred, 5 to 10 minutes, flipping as needed for even browning. Transfer to platter.
- Stem and seed jalapeño, then chop fine. Squeeze 2 tablespoons juice from 2 lime halves. Whisk jalapeño, lime juice, remaining ¼ cup oil, and remaining 1 teaspoon salt together in bowl. Remove toothpicks from onion and cut rounds in half. Using spoon, scoop avocado flesh from skin and cut into ¾-inch wedges. Slide tomatoes off skewers and arrange with onion and avocados on platter. Drizzle dressing over vegetables. Slice steak thin on bias against grain. Serve steak with salad and remaining lime halves.
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