Grilled Flank Steak with Avocado and Cucumber Salad

Wednesday, September 5, 2018

I love fall and am so happy its right around the corner, but I am also not ready to let go of grilling and fresh summer produce just yet!

I made this dish with a couple of friends of mine during a "girls night in" this summer and was blown away by the flavor.  The fresh veggie salad has a wonderful spicy kick from serrano chiles and pairs great with the lime and fresh black pepper marinated steak.  And as an added benefit, this dish is low-calorie, but trust me, it sure doesn't taste like it!

Grilled Flank Steak with Avocado and Cucumber Salad
{Yield: 8 servings}

1 flank steak, trimmed
2 tbsps. fresh lime juice
1/2 tsp. fresh ground black pepper
1/4 tsp. Kosher salt
cooking spray

1 English cucumber, peeled and halved lengthwise and cut into 1/4 inch thick slices
2 cups torn Bibb lettuce
1 1/2 cups diced avocado
3 tbsps. fresh lime juice
1 1/2 tsp. minced seeded serrano chile
1 1/2 tsp. extra virgin olive oil
1/4 tsp. Kosher salad
1/4 tsp. freshly ground black pepper

To start this recipe, place the steak in a large shallow dish and drizzle with 2 tablespoons of fresh lime juice and sprinkle with 1/2 teaspoon of black pepper.  Rub those two ingredients into the steak then cover and allow the steak to sit at room temperature for 20 minutes, turning occasionally.

While the steak is marinating, prepare your grill or grill pan.  After the 20 minutes are up, remove the steak from the dish and discard any leftover marinade.  Sprinkle the steak with 1/4 teaspoon of Kosher salt and place the steak on the grill coated with cooking spray.  Grill the steak for 8 minutes on each side or until your desired degree of doneness has been achieved.  Let the steak rest for 10 minutes before thinly slicing it.

While the steak is resting, prepare the salad by combining the cucumber, lettuce, and avocado in a large bowl.  In a small mason jar add the fresh lime juice, minced serrano chile, olive oil, Kosher salt, and pepper.  Attach the lid on the jar and give all of the ingredients a good shake until combined.  Drizzle the vinaigrette over the salad and toss gently.

Serve right away with the thinly sliced steak and enjoy!

Adapted from MyRecipes.

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