It’s finally time to enjoy the weather and break out the grill — we can enjoy the weather and break out the grill. This juicy, grilled, cumin-seasoned steak is paired with a fresh avocado salsa. Serve as an entree or alongside tortillas for a simple and flavorful meal.
Ingredients for servings
1 teaspoon ground cumin
0.5 teaspoon salt divided
1 lean flank steak 3/4- to 1-inch thick
2 large plum tomatoes seeded and chopped
1 large avocado chopped
1 cup chopped English cucumber about 1/2 a cucumber
1 small jalapeño seeded and minced
1 cup chopped fresh cilantro
2 tablespoon fresh lime juice
Flank Steak with Avocado Salsa
Sprinkle cumin and 1/4 teaspoon salt evenly on all sides of steak. Let stand 10 to 15 minutes or cover and refrigerate several hours.
Preheat grill or grill pan to medium-high heat.
Spray grill grates with cooking spray. Grill steaks 4 to 5 minutes on each side for medium-rare or to until desired degree of doneness. Let rest 5 minutes before slicing.
While steak rests, combine tomatoes, avocado, cucumber, jalapeño, cilantro, lime juice and remaining 1/4 teaspoon salt in a medium bowl. Thinly slice steak and top with salsa.