Flank Steak With Avocado 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.

FLANK STEAK WITH AVOCADO SALSA

Steps:

• Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
• Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

CHIPOTLE FLANK STEAK WITH AVOCADO SALSA RECIPE

Steps:

• Add steak to a large ziplock bag with oil, lime juice, rice vinegar, cilantro, adobo sauce, chipotle peppers, salt, and black pepper. Turn the steak to coat in the marinade evenly. Let side in the refrigerator for at least 1 hour, up to overnight. Heat grill (or grill pan) to medium-high heat. Remove steak from marinade and grill until desired doneness. I recommend about 4 to 5 minutes per side for medium rare. Remove steak from heat and let rest 15 minutes before slicing. While the steak is resting, add all ingredients for avocado salsa to a food processor or blender. Pulse until combined. Serve steak immediately with avocado salsa.

FLANK STEAK SANDWICHES WITH AVOCADO SALSA

Steps:

• Coat the bottom of a sheet pan or broiler pan with cooking spray. Arrange an oven rack in the top position under the broiler. Preheat the broiler.
• In a medium bowl, stir the tomatoes, onion, avocado, jalapeño, cilantro, and vinegar. Set the salsa aside.
• Sprinkle the steak with the oregano, salt, and black pepper. Transfer the steak to the prepared broiler rack. Broil the steak, 5 inches away from heat, on both sides until an instant-read thermometer inserted into the side of the steak registers 145°F, about 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
• Rub the cut sides of the garlic over 1 side of each bread slice. Top each with the watercress, steak, and salsa.
• Serving size: 1 open-face sandwich

FLANK STEAK SANDWICHES WITH AVOCADO SALSA

Steps:

• Coat the bottom of a sheet pan or broiler pan with cooking spray. Arrange an oven rack in the top position under the broiler. Preheat the broiler.
• In a medium bowl, stir the tomatoes, onion, avocado, jalapeño, cilantro, and vinegar. Set the salsa aside.
• Sprinkle the steak with the oregano, salt, and black pepper. Transfer the steak to the prepared broiler rack. Broil the steak, 5 inches away from heat, on both sides until an instant-read thermometer inserted into the side of the steak registers 145°F, about 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
• Rub the cut sides of the garlic over 1 side of each bread slice. Top each with the watercress, steak, and salsa.
• Serving size: 1 open-face sandwich

FLANK STEAK WITH FRESH VEGETABLE SALSA

Steps:

• Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes.
• Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well.
• Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired.

FLANK STEAK TACOS WITH AVOCADO CORN SALSA

Steps:

• Add all ingredients for the marinade into a ziplock bag along with the Steak
• Seal and refrigerate 30 minutes to 8 hours (the longer you marinate the more tender and flavorful it will be)
• After marinating bring steak to room temperature for 30 minutes before grilling
• Now go ahead and make the salsa
• Remove Corn Kernels from the cob with a knife and place in a large bowl
• Add all of the remaining salsa ingredients and stir.
• Taste and add more Salt or Pepper to your liking
• Heat grill to 400 degrees Fahrenheit
• Grill Steak 5-7 minutes each side or until internal temp is 135F for medium rare (see notes)
• Remove from grill and place on a platter or cutting board to rest for 5 minutes
• Cut up Steak, serve on Corn Tortillas and top with Avocado Corn Salsa
• Enjoy!

SPICED FLANK STEAK TACOS WITH AVOCADO SALSA

Steps:

• Place the flank steak in a large, shallow dish. In a small bowl, whisk together the salt, chili powder, coriander, granulated garlic, onion powder, cumin, and cayenne. Rub the mixture evenly onto all sides of the flank steak. Let sit at room temperature for 25 minutes.
• Meanwhile, make the avocado salsa (recipe below).
• Heat a large cast-iron grill pan or skillet over medium-high heat (depending on the size of your pan, you may want to cut the flank steak in half or thirds). Coat the pan with olive oil. When the oil is hot, sear the flank steak on one side until a good crust forms, about 4 minutes. Flip the steak and continue to cook until your desired doneness (about another 4 minutes for medium).
• Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, place the tortillas right onto the hot pan to heat through and char slightly.
• Thinly slice the steak against the grain. Assemble the tacos with a few slices of steak, the avocado salsa, and cotija cheese. Squeeze extra lime juice over top.
• Combine the diced avocado, red onions, red fresno chiles, garlic, lime juice, and cilantro in a small bowl. Mix well.
• Season with kosher salt to taste. Set aside until ready to serve.

GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI

Steps:

• Heat grill to medium high or 400 degrees.
• To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
• In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
• Season a room temperature flank steak with salt and pepper on both sides.
• Place steak on grill and cook for 4-6 minutes per side.
• Remove from grill, let sit for 2-3 minutes. Slice steak.
• Serve with avocado chimichurri sauce

FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA

Steps:

• Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
• Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
• Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
• Remove flank steak from marinade and pat dry with paper towels.
• Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

GRILLED FLANK STEAK WITH ROASTED CORN & AVOCADO SALSA

Steps:

• Add steak and marinade ingredients to ziploc bag or covered bowl and marinate at least 2 hours, but preferably 12-24 hours.
• Heat grill to 500°F.
• Cut the top off the head of garlic so that the cloves are exposed. Drizzle with a little bit of olive oil and a sprinkle of salt. Then tightly wrap in aluminum foil and place on the grill for 20-30 minutes or until golden brown.
• Lightly brush the corn with olive oil and sprinkle with salt and pepper. Grill for 10-15 minutes or until cooked through and just starting to char. Once cool enough to touch, cut the kernels from the cob.
• Place the poblano pepper on the grill for 5-10 minutes or until just lightly charred. Discard the stem and then roughly chop.
• Once the veggies are cooked and chopped, add to a large bowl with the red onion, avocado, cilantro, and green onions.
• Squeeze the roasted garlic cloves into a small bowl and whisk together with the olive oil, lime juice, salt, pepper, and cayenne. Pour over the vegetables and gently toss to combine.
• Place the steak on the grill and cook at 500°F for 3-5 minutes per side (internal temp of 130°F for medium rare). Remove from the grill and let rest for at least 10 minutes before slicing.
• Slice the steak against the grain and serve with salsa and tortillas.

FLANK STEAK WITH AVOCADO CORN SALSA RECIPE

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.

FLANK STEAK WITH CILANTRO SALSA VERDE

Steps:

• Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes.
• Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

GRILLED FLANK STEAK WITH TOMATO AVOCADO SALSA

Steps:

• Combine Aylmer Chili tomatoes, chopped avocado, diced onion, chopped cilantro and the juice of one lime.
• Cover and refrigerate.
• Rub steaks with taco seasoning and grill until done.
• Let flank steak rest for 5 minutes, then thinly slice on the cross grain and serve with tomato, avocado salsa and fresh lime wedges.
• Serve with baked potatoes.

FLANK STEAK GRILLED WITH TOMATO SALSA

Steps:

• Combine petite cut tomatoes, chopped avocado, diced onion , chopped cilantro and the juice of one lime. Cover and refrigerate.Rub steaks with taco seasoning and grill until done.Let flank steak rest for 5 minutes, then thinly slice on the cross grain and serve with tomato, avocado salsa and fresh lime wedges.Serve with baked potatoes.

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.