When the weather gets warm, fire up the grill for a tasty, protein‑packed dinner. This recipe pairs a juicy, cumin‑spiced flank steak with a crunchy avocado salsa.
Active time: 25 minutes Total time: 40 minutes
Flank Steak with Avocado Salsa
Ingredients
- 1 tsp ground cumin
- 1/2 tsp salt, divided
- 1 (16‑oz) lean flank steak, about 1 inch thick
- 1‑2 tsp canola oil for the grill
- 2 large plum tomatoes, seeded and diced
- 1 large avocado, diced
- 1 cup English cucumber, chopped (about half a cucumber)
- 1 small jalapeño, seeded and minced
- 1 cup low‑sodium canned black beans, rinsed
- ½ medium red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
Directions
- Sprinkle the cumin and ¼ tsp of salt over the steak. Let it sit for 10‑15 minutes, or cover and chill for a few hours if you want to prep ahead.
- Heat the grill or a grill pan to medium‑high. Lightly oil the grates.
- Place the steak on the grill. Cook 5‑6 minutes per side for medium (about 145°F) or until it reaches your preferred doneness. Remove and rest for 5 minutes.
- While the steak rests, mix the tomatoes, avocado, cucumber, red onion, black beans, jalapeño, cilantro, lime juice, and the remaining ¼ tsp salt in a bowl. Toss gently.
- Slice the steak thinly against the grain. Top each slice with a generous scoop of the avocado salsa.
Serves: 4 (about 4 oz steak and 1 cup salsa per person)
Nutrition per serving: 316 kcal; 15 g fat; 5 g saturated; 4 g monounsaturated; 1 g polyunsaturated; 75 mg cholesterol; 439 mg sodium; 18 g carbs; 8 g fiber; 3 g sugar; 29 g protein.
Extra nutrients: 529 mg potassium; 20 % iron; 31 % vitamin C; 5 % calcium.