A spicy chili-flavored rub is used to add depth and complexity to grilled flank steak. Top with cool and creamy avocado salsa, roll up in a warm corn tortilla, and you have a wonderful summer meal.
- 3 avocado, NS as to Florida or Californias avocados - peeled, pitted and diced
- ½ onion, minced
- 2 plum tomato (blank)s Roma (plum) tomatoes, diced
- 1 clove garlic, pressed
- 1 bunch fresh cilantro, chopped
- 1 teaspoon ground cumin
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- salt and black pepper to taste
- 1 tablespoon kosher salt
- 2 tablespoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 1 (1 1/2-pound) flank steak
- 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.