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