Grilled Flank Steak with Onions, Avocado, and Tomatoes

Name: Grilled Flank Steak with Onions, Avocado, and Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 ripe peeled avocado, cut into 8 wedges; 59 milliliters balsamic vinegar; 473 milliliters cherry tomatoes, halved; 680 grams flank steak, trimmed; 2 mediums red onions, cut into 1/2-inch-thick slices

Need A mixture of avocado, balsamic vinegar, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Preheat grill to high heat. Lightly coat onions with cooking spray.

Ingredients you will need

Cooking Spray

Onion

Equipment you will use

Grill

Place onions on grill rack; grill 10 minutes on each side or until tender.

Ingredients you will need

Onion

Equipment you will use

Grill

Place onions in a medium bowl; cover tightly with foil. Keep warm. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper.

Ingredients you will need

Cooking Spray

Black Pepper

Kosher Salt

Onion

Steak

Equipment you will use

Bowl

Aluminum Foil

Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness.

Ingredients you will need

Steak

Equipment you will use

Grill

Let stand 3 minutes.

Cut steak diagonally across grain into thin slices.

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Grains

Steak

Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture.

Ingredients you will need

Balsamic Vinegar

Black Pepper

Kosher Salt

Tomato

Onion

Steak

Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.

Ingredients you will need

Avocado

Equipment

Grill

Bowl

Aluminum Foil

Ingredients

Servings:

ripe peeled avocado, cut into 8 wedges 59milliliters

balsamic vinegar 473milliliters

cherry tomatoes, halved 680grams

flank steak, trimmed 2mediums

red onions, cut into 1/2-inch-thick slices

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well 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. One wine you could try is Rabble Merlot. It has 4.1 out of 5 stars and a bottle costs about 20 dollars.