Flank Steak with Avocado Salsa
It’s finally time to enjoy the weather and fire up the grill. This juicy, cumin-seasoned steak is paired with a fresh avocado salsa for a simple, flavorful meal. Serve it on its own or alongside tortillas for an easy, satisfying option.
Active time: 25 minutes | Total time: 40 minutes
Flank Steak with Avocado Salsa
Ingredients
- 1 tsp ground cumin
- 1/2 tsp salt, divided
- 1 (16-oz.) lean flank steak (3/4- to 1-inch thick)
- 1-2 tsp canola oil, for grill grate
- 2 large plum tomatoes, seeded and chopped
- 1 large avocado, chopped
- 1 cup (120g) English cucumber (about 1/2 a cucumber), chopped
- 1 small jalapeño, seeded and minced
- 1 cup (180g) low-sodium canned black beans, drained and rinsed
- 1/2 medium (74g) red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
Directions
Sprinkle the cumin and 1/4 tsp salt evenly over all sides of the steak. Let stand for 10 to 15 minutes, or cover and refrigerate for several hours if preparing ahead.
Preheat a grill or grill pan to medium-high heat and lightly coat the grates with oil. Grill the steak for 5 to 6 minutes per side to reach ~145°F (medium), or until it reaches your desired level of doneness. Remove from the grill and let rest for 5 minutes before slicing.
While the steak rests, combine the tomatoes, avocado, cucumber, red onion, black beans, jalapeño, cilantro, lime juice, and remaining 1/4 tsp salt in a medium bowl and gently toss to combine. Thinly slice the steak against the grain and serve topped with the avocado salsa.
Serves: 4 | Serving Size: 4 oz steak and 1 cup salsa
Nutrition (per serving): Calories: 316; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 75mg; Sodium: 439mg; Carbohydrate: 18g; Dietary Fiber: 8g; Sugar: 3g; Protein: 29g
Nutrition Bonus: Potassium: 529mg; Iron: 20%; Vitamin C: 31%; Calcium: 5%
Originally published April 27, 2017; Updated April 2026
The post Flank Steak with Avocado Salsa appeared first on MyFitnessPal Blog.
