The goal here was to make a steak that was mouth-puckeringly savory. The secret ingredients are lime zest and soy sauce. This steak and salsa combo is wonderful as is, or nestled in a warm flour tortilla.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|1/4 cup extra-virgin olive oil||1 pound flank steak, cut against the grain into 1/2-inch strips|
|Juice and grated zest of 1 lime||1 avocado, peeled, pitted, and cubed|
|1/4 cup seasoned rice vinegar or cider vinegar||1 tablespoon chopped fresh cilantro|
|1 teaspoon soy sauce||2 cloves garlic, minced|
|2 teaspoons garlic powder||Salt, to taste|
|1/4 teaspoon ground black pepper|
In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, soy sauce, garlic powder, and pepper. Set aside 2 tablespoons of the mixture.
Add the steak to the bowl and toss to coat. Cover and set aside for 15 minutes.
Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic, and reserved 2 tablespoons of the lime marinade. Mix well, then season with salt. Set aside.
Heat the grill to medium-high and coat the racks with oil or cooking spray.
Grill the steak slices just until grill marks appear, 1 to 2 minutes per side. Arrange the steak on a serving platter and serve topped with the avocado salsa.
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