Flank Steak with Orange and Avocado Salsa Recipe

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Felecia Published: February 24, 2021 Modified: June 10, 2021
Flank Steak with Orange and Avocado Salsa Recipe

How To Make Flank Steak with Orange and Avocado Salsa

Add some freshness to your meaty dinner with this flank steak recipe. The tender beef is served with a salsa of orange, avocado, red onion, and lime juice.

Preparation: 15 minutes
Cooking: 6 minutes
Total: 21 minutes

Serves:

Ingredients

For Salsa:

  • 2tbspred onion,finely diced
  • 2tbsplime juice
  • 1tbspwhite vinegar
  • 1tbspolive oil
  • ¼tspsalt,or to taste
  • tspfreshly ground black pepper
  • 5oranges,any kind
  • ¼cupcilantro leaves,chopped

For Steak:

  • lbflank steak
  • 1tbspolive oil,(+ 2 tbsp)
  • 2tspancho chili powder
  • salt and pepper,to taste

For Serving:

  • 4ozqueso fresco,crumbled
  • 1avocado,sliced
  • ¼cupcilantro leaves
  • warm tortillas,or salad greens, for serving, optional

Instructions

  1. In a bowl, combine the red onion, lime juice, vinegar, oil, salt and pepper. Let stand for 5 minutes slicing the oranges. (The acid in the lime and vinegar takes the edge off the raw onion so it doesn’t overpower the salsa.)

  2. With a serrated knife, trim the ends of each orange. Place one orange flat end down on a cutting board. Using a sawing motion and going from top to bottom, cut away the pith and peel from the orange following the curve of the orange.

  3. Cut the orange into slices. Cut the slices into halves if small, and quarters if large. Repeat with the remaining oranges.

  4. Add the sliced oranges and any accumulated juices to the bowl with the onion and lime juice. Taste and add more salt and pepper, if desired.

  5. Cover a cutting board with a piece of plastic wrap and set the steak on top. Place another sheet of plastic wrap on top of the steak.

  6. Using a mallet, a rolling pin or a heavy frying pan, pound the steak to an even thickness of about ½-inch. Uncover the steak and rub each side with ½ tablespoon of the olive oil.

  7. Sprinkle each side with ancho chile powder and pat it into the meat. Sprinkle with salt and pepper.

  8. Set a cast-iron pan or griddle over high heat and heat until hot. Add 2 teaspoons of the oil and tilt the pan to spread it over the bottom.

  9. Add the steak and cook for about 2 to 3 minutes on a side, or until it is lightly browned and the internal temperature registers 125 degrees F for rare or 130 degrees F for medium rare.

  10. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.

  11. On a cutting board, slice the and transfer it to a serving platter. Top with the salsa.

  12. Finish with queso fresco and cilantro scattered over top and the avocado slices arranged alongside. Serve with warmed tortillas, if desired.

Nutrition

  • Calories: 594.81kcal
  • Fat: 35.43g
  • Saturated Fat: 11.61g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 17.39g
  • Polyunsaturated Fat: 2.67g
  • Carbohydrates: 27.12g
  • Fiber: 8.29g
  • Sugar: 16.77g
  • Protein: 44.22g
  • Cholesterol: 135.23mg
  • Sodium: 1024.05mg
  • Calcium: 292.80mg
  • Potassium: 1209.80mg
  • Iron: 3.60mg
  • Vitamin A: 112.32µg
  • Vitamin C: 95.37mg
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