Flank Steak With Avocado Corn Salsa Food

GRILLED GARLIC HERB FLANK STEAK WITH AVOCADO CORN SALSA

Steps:

• In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight.
• Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes.
• To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium sized bowl and mix until combined.
• Slice the steak across the grain and top with avocado corn salsa.

GRILLED FLANK STEAK WITH AVOCADO SALSA

Steps:

• In a bowl whisk together the first 7 ingredients (oil - pepper). Set aside 2 tablespoons of mixture and then add steak to the bowl. Toss. Set aside for 15 minutes.
• In a small bowl mix together salsa ingredients (avocaado - garlic plus the reserved marinade mixture). Season with salt and set aside.
• Heat grill to medium high and spray racks with Pam.
• Grill steak strips until done - only a few minutes per side.
• Top steaks with salsa.

CHIPOTLE FLANK STEAK WITH BLACK BEAN-AVOCADO SALSA

Steps:

• Combine all salsa ingredients in medium nonreactive bowl. Let stand at room temperature 2 hours before serving.
• Combine all steak ingredients except steak and oil in small bowl. Brush both sides of steak with oil; sprinkle with rub.
• Heat grill. Grill steak, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning once. Let stand 5 minutes before slicing.
• Slice across the grain into 1/2-inch slices. Serve with salsa.

FLANK STEAK TACOS WITH CHARRED CORN SALSA

Steps:

• Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
• When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
• Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
• Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.