Description
Experience succulent Chili-Lime Flank Steak, tenderized and infused with zest, brilliantly paired with fresh, creamy avocado salsa. Get full instructions & nutrition info for this flavor explosion!
Ingredients
- Flank Steak: 1.5 pounds
- Limes: 3, juiced (about 1/4 cup)
- Chili Powder: 1 tablespoon
- Garlic: 3 cloves, minced
- Olive Oil: 3 tablespoons, divided
- Avocados: 2 ripe, diced
- Red Onion: 1/4 cup, finely diced
- Fresh Cilantro: 1/4 cup, chopped
Instructions
- Step 1: Prepare the marinade. In a shallow dish, whisk together the juice of 2 limes (about 1/4 cup), chili powder, minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Step 2: While the steak marinates, prepare the avocado salsa. In a medium bowl, combine the diced ripe avocados, finely diced red onion, and chopped fresh cilantro. Squeeze the juice of the remaining 1 lime over the salsa, then gently toss to combine. Season with a pinch of salt and pepper to taste, and set aside.
- Step 3: Preheat a cast-iron skillet or grill to medium-high heat. Remove the steak from the marinade, discarding any excess. Lightly brush the skillet or grill grates with the remaining 1 tablespoon of olive oil. Sear the flank steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), adjusting time for desired doneness.
- Step 4: Once cooked, transfer the flank steak to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This is crucial for retaining the juices. After resting, slice the steak thinly against the grain to ensure tenderness.
- Step 5: Arrange the sliced chili-lime flank steak on a serving platter. Generously spoon the fresh avocado salsa over the steak or serve it on the side for guests to add themselves. Serve immediately and enjoy the flavor explosion!
Notes
- Leftover steak keeps well in an airtight container for 3-4 days, but for the avocado salsa, enjoy it fresh or store separately with plastic wrap pressed directly onto its surface to slow browning.
- To revive your steak, gently reheat slices in a skillet over low heat with a touch of beef broth or water to maintain tenderness, or warm briefly in a preheated oven; the avocado salsa should always be served fresh and not reheated.
- Elevate your meal by serving this fantastic flank steak tucked into warm corn tortillas for dynamic tacos, or alongside a fluffy bed of cilantro-lime rice to complement its vibrant flavors beautifully.
- To truly unlock that "flavor explosion" from the marinade, consider zesting one of your limes directly into the mixture along with its juice – it adds an extra layer of bright, aromatic citrus punch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approx. 5 oz (140g) steak with salsa
- Calories: 424
- Sodium: 512mg
- Fat: 27g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 2g