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Flank Steak with Avocado Salsa

Flank Steak with Avocado Salsa Recipe


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


  1. 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.
  2. 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.
  3. 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.

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Nutritional Information

Flank Steak with Avocado Salsa

Servings Per Recipe: 4
Calories: 540.2
% Daily Value *
protein: 51 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 58 %
fat: 63 %
saturated fat: 38 %
cholesterol: 13 %
vitamin a iu: 60 %
niacin equivalents: 92 %
vitamin b6: 64 %
vitamin c: 54 %
folate: 38 %
calcium: 12 %
iron: 33 %
magnesium: 33 %
potassium: 37 %
sodium: 61 %
thiamin: 31 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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