Grilled Flank Steak With Avocado Relish Recipes

GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE

Steps:

• Pat steak dry.
• Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
• Rub steak on both sides with the prepared cumin mixture.
• Drizzle olive oil over steak and turn to coat.
• At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
• Preheat grill to medium-high heat.
• Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature. *See NOTES for Temperatures for Steak
• Transfer steak to work surface and let stand at least 5 minutes before slicing.
• Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
• Add diced avocado to the food processor; pulse until well combined and chunky.
• Cut the steak across grain into thin strips.
• Arrange steak on a platter and serve with prepared avocado chimichurri sauce.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

AVOCADO STEAK

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
• Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
• Heat oil in a medium skillet over medium heat. Sauté onions until browned and tender.
• On the preheated grill, cook steaks 7 to 10 minutes, to an internal temperature of 145°F (65°C).
• Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

GRILLED FLANK STEAK WITH AVOCADO RELISH

Steps:

• Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper and garlic in a small bowl.
• Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
• Prepare grill to medium-high heat.
• Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeno pepper in a small bowl. Serve sliced steak with the relish and lime wedges.