Flank Steak with Cilantro Salsa Verde

Name: Flank Steak with Cilantro Salsa Verde
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium ripe avocado, peeled and cubed; 118 milliliters fresh cilantro leaves; 0 teaspoons pepper; 237 milliliters salsa verde; 0 teaspoons salt; 1 medium tomato, seeded and chopped; 454 grams beef flank steak or top sirloin steak, 1 inch thick (about

Flank Steak with Cilantro Salsa Verde might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 257 calories, 27g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up avocado, salt, pepper, and a few other things to make it today. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Salt And Pepper

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Let stand 5 minutes.

Meanwhile, place salsa and cilantro in a food processor; process until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

Ingredients you will need

Cilantro

Avocado

Tomato

Grains

Salsa

Steak

Equipment you will use

Food Processor

Equipment

Kitchen Thermometer

Grill

Food Processor

Ingredients

Servings:

1medium

ripe avocado, peeled and cubed 118milliliters

fresh cilantro leaves 0teaspoons

pepper 237milliliters

salsa verde 0teaspoons

salt 1medium

tomato, seeded and chopped 454grams

beef flank steak or top sirloin steak, 1 inch thick (about

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.