Grilled Flank Steak with Avocado Relish

Name: Grilled Flank Steak with Avocado Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters diced peeled avocado; 0 teaspoons freshly ground black pepper; 454 grams flank steak, trimmed; 1 garlic clove, minced; 2 teaspoons finely chopped seeded jalapeño pepper (about 1 small); 1 Tbsp fresh lime juice; 2 teaspoons grated lime rind, divided; 4 lime wedges; 4 teaspoons avocado oil or fruity extra-virgin olive oil, divided; 118 milliliters chopped plum tomato; 2 Tbsps chopped red onion; 1 teaspoons salt, divided

You can never have too many main course recipes, so give Grilled Flank Steak with Avocado Relish The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt, garlic clove, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.

Ingredients you will need

Black Pepper

Garlic

Beef

Salt

Cooking Oil

Equipment you will use

Bowl

Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.

Ingredients you will need

Steak

Cooking Oil

Dry Seasoning Rub

Prepare grill to medium-high heat.

Equipment you will use

Grill

Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.

Ingredients you will need

Cooking Spray

Steak

Equipment you will use

Grill

Let stand 5 minutes.

Cut steak diagonally across grain into thin slices.

Ingredients you will need

Grains

Steak

Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeo pepper in a small bowl.

Ingredients you will need

Lime Juice

Red Onion

Avocado

Pepper

Tomato

Beef

Salt

Cooking Oil

Equipment you will use

Bowl

Serve sliced steak with the relish and lime wedges.

Ingredients you will need

Sliced Steak

Lime Wedge

Relish

Wine note: When it comes to red meat, fattier cuts benefit from big red wines, whose drying tannins help to balance the food. With a leaner cut and a summery preparation like Grilled Flank Steak with Avocado Relish, opt for a supple California merlot, like Clos du Bois Merlot North Coast 2005 ($15). This wine has soft tannins and juicy plum and black cherry flavors that meld with the fruity combination of avocado and tomato. Jeffery Lindenmuth

Ingredients you will need

Flank Steak

Red Meat

Avocado

Cherries

Wine

Relish

Tomato

Plum

Equipment

Bowl

Grill

Ingredients

Servings:

237milliliters

diced peeled avocado 0teaspoons

freshly ground black pepper 454grams

flank steak, trimmed 1

garlic clove, minced 2teaspoons

finely chopped seeded jalapeño pepper (about 1 small)1Tbsp

fresh lime juice 2teaspoons

grated lime rind, divided 4

lime wedges 4teaspoons

avocado oil or fruity extra-virgin olive oil, divided 118milliliters

chopped plum tomato 2Tbsps

chopped red onion 1teaspoons

salt, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Pride Mountain Vineyards Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Pride Mountain Vineyards Merlot

A sumptuous nose of bright plum, cherry, rose petal, mulberry and walnut introduces an enticing wine that sets the taste buds firing. The palate is layered and lush, expressing undulating waves of red fruit woven together by a rich mid-palate and vibrant acidity. 7% Cabernet Sauvignon from the volcanic Rim Rock block and the rocky Quartz Hill block were blended in to add depth and structure to the wine. While we often describe this Merlot as a "Cab lover's Merlot," the 2011 demonstrates what makes Merlot so lovely and special as a varietal wine – concentration, smooth but full texture, finesse and that elusive X factor that has "lusciousness."Blend: 93% Merlot and 7% Cabernet Sauvignon.