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Flank Steak with Orange and Avocado Salsa
Flank Steak with Orange and Avocado Salsa
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Elevate dinner with juicy flank steak & zesty avocado salsa, perfect for grilling or stovetop. Versatile for tacos or salads, feeds a crowd.
Ingredients:
  • For the salsa
  • 2 tablespoons finely diced red onion
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoons olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 4 to 5 oranges, any kind
  • 1/4 cup chopped cilantro leaves
  • For the steak
  • 1 1/2 pounds flank steak
  • 1 tablespoon plus 2 teaspoons olive oil
  • 2 teaspoons ancho chili powder
  • Salt and pepper, to taste
  • To serve:
  • 4 ounces queso fresco, crumbled
  • 1 avocado, sliced
  • 1/4 cup cilantro leaves
  • Warm tortillas or salad greens, for serving (optional)
Instructions:
  • Make the salsa by mixing red onion, lime juice, vinegar, oil, salt, and pepper in a bowl. Allow it to sit for 5 minutes as you slice the oranges. (The lime and vinegar mellow the raw onion's flavor for a balanced salsa.)
  • Prepare the oranges: Trim both ends of each orange with a serrated knife. Place an orange flat side down on a cutting board and remove the peel and pith by slicing from top to bottom following the curve of the orange. Slice the orange, halving smaller slices and quartering larger ones. Repeat with the remaining oranges.
  • Complete the salsa by incorporating the sliced oranges and their juices into the bowl with the onion and lime juice. Adjust seasoning with additional salt and pepper to taste.
  • Tenderize and season the steak: Place the steak between two sheets of plastic wrap on a cutting board. Using a mallet, rolling pin, or heavy frying pan, pound the steak until it's about 1/2-inch thick. Remove the top sheet of plastic wrap and rub each side of the steak with 1/2 tablespoon of olive oil. Season both sides with ancho chile powder, salt, and pepper.
  • Sear the steak in a hot cast-iron pan with 2 teaspoons of oil, flipping once, until it reaches your desired doneness (125oF for rare or 130oF for medium rare), about 2-3 minutes per side.
  • Allow the steak to rest on a cutting board for 5 to 10 minutes.
  • Slice the steak on a cutting board, transfer to a serving platter, top with salsa, queso fresco, and cilantro, arrange avocado slices alongside, and serve with warmed tortillas.

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