Flank Steak with Grilled Guacamole Salad
If you haven't tried grilling avocados, now's the time.
Keywords
- Main Courses
- Southwest (Tex-Mex)
- US & Canada
- Beef
- Vegetables
- Meat
- Fruits & Vegetables
- Grilling & Barbecue
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grill
- Skewer
- Toothpick
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Tongs
- Paper towel
- Serving platter
Ingredients
- 1 (1½-pound) flank steak, trimmed
- 6 tablespoons extra-virgin olive oil, divided
- 5 teaspoons kosher salt, divided
- 1 tablespoon ground cumin
- 1½ teaspoons pepper, divided
- 1 teaspoon grated lime zest, plus 2 limes, halved
- 1 red onion, sliced into ½-inch-thick rounds
- 10 ounces cherry tomatoes
- 2 avocados, halved and pitted
- 1 jalapeño chile
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