Ingredients
- Flank Steak: 1.5-2 lbs
- Lime Juice: 1/4 cup, freshly squeezed
- Chili Powder: 2 tablespoons
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: In a bowl, whisk together lime juice, chili powder, olive oil, minced garlic, cumin, salt, and pepper.
- Step 2: Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 3: Preheat grill to medium-high heat or preheat a cast iron skillet over medium-high heat.
- Step 4: Remove steak from marinade, discarding the marinade. Grill or pan-sear the steak for 4-6 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to ensure your preference is met.
- Step 5: Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing against the grain into thin slices.
- Step 6: Serve immediately, topped with your favorite avocado salsa.
Notes
- For longer storage, slice leftover steak, then store separately from the salsa in airtight containers in the refrigerator for up to 3 days.
- To reheat, gently warm sliced steak in a skillet with a little beef broth or olive oil to prevent drying out.
- Elevate the presentation by arranging the sliced steak artfully on a platter, drizzling with reserved avocado salsa juices.
- Don't skip the resting period; it allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American