Flank Steak with Tomato Avocado Salsa
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine or white wine vinegar – your choice
- 1 ½ pounds flank steak
- 1 tablespoon minced garlic
- ¾ teaspoon salt, divided
- ¾ teaspoon black pepper, divided
- 1 cup diced plum or roma tomatoes
- 1/3 cup chopped pitted Kalamata olives
- ½ cup diced avocado
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 teaspoon red pepper flakes
Instructions
- Whisk together vinegar and oil in medium bowl. Place steak in shallow bowl, spread with minced garlic. Sprinkle ½ teaspoon salt and ½ teaspoon black pepper over steak. Spoon ½ or 2 tablespoons of oil/vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.
- Prepare grill or oven broiler. Mix together tomatoes, olives, basil, oregano, red pepper flakes and remaining salt and pepper to remaining oil/vinegar mixture. Mix well and set aside.
- Drain steak but leave minced garlic on top. Discard marinade. Place steak on grid if grilling over medium-hot coals or place on broiling pan to oven broil. Grill or broil 5 to 8 minutes per side for medium-rare doneness.
- Transfer steak to carving board. Tent with foil; let stand for 5-10 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato avocado salsa mixture.
Notes
Nutrition per serving: Calories – 190; Total Fat – 11 grams; Saturated Fat – 3 grams; Protein – 20 grams; Carbohydrates – 4 grams; Cholesterol – 35 milligrams; Fiber – 1 gram; and Sodium – 400 milligrams.