Flank Steak with Corn & Avocado Salsa
Serves
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
For the steak:
1.5 lbs (680 g) flank steak
1 tsp garlic powder
1 tsp ground cumin
1 tbsp sweet paprika
1 tsp chili powder
1 ½ tbsp coconut sugar
1 ½ tsp salt
1 ½ tsp pepper
2 tbsp extra virgin olive oil
1.5 lbs (680 g) flank steak
1 tsp garlic powder
1 tsp ground cumin
1 tbsp sweet paprika
1 tsp chili powder
1 ½ tbsp coconut sugar
1 ½ tsp salt
1 ½ tsp pepper
2 tbsp extra virgin olive oil
For the corn salsa:
7 oz (200 g) can sweetcorn, drained
1 avocado, diced
½ red onion, diced
1 red bell pepper, diced
⅓ cup (5 g) fresh cilantro (coriander), chopped
1 tsp ground cumin
1 clove garlic, crushed
1 jalapeno pepper, diced
4 tbsp lime juice
2 tbsp extra virgin olive oil
salt and pepper, to taste
7 oz (200 g) can sweetcorn, drained
1 avocado, diced
½ red onion, diced
1 red bell pepper, diced
⅓ cup (5 g) fresh cilantro (coriander), chopped
1 tsp ground cumin
1 clove garlic, crushed
1 jalapeno pepper, diced
4 tbsp lime juice
2 tbsp extra virgin olive oil
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
514
Fats
30 g
Protein
41 g
Carbs
23 g
Instructions
- Make spice rub by mixing together garlic powder, ground cumin, paprika, chili powder, coconut sugar, and 1 ½ teaspoons of salt and pepper.
- Drizzle 1 tablespoon olive oil over top side of steak and rub with half of spice mix. Flip steak over and drizzle remaining olive oil and spice rub. Gently press rub into steak.
- Heat grill pan over high heat and cook steak for 4 to 5 minutes on each side. Then, wrap steak in tin foil and let rest for 5 to 10 minutes. Once rested, thinly slice steak, cutting across grain.
- Place all salsa ingredients in bowl and mix well to combine. Season to taste with salt and pepper.
- Divide steak and corn salsa between 4 plates and serve immediately.