Cuban Flank Steak With Avocado and Tomato Salad

Name: Cuban Flank Steak With Avocado and Tomato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup Olive Oil (cup ¼ olive oil); 1 cup Lime (cup ¼ fresh lime juice); 2 tbsp Orange Juice (2 tbs orange juice); 4 pieces Garlic (4 garlic cloves); 2 tbsp Water (2 tbs water); 1 tsp Cumin Powder (teaspoon ½ cumin); 1 tsp Table Salt (teaspoon ½ salt); 1 tsp Black Peppercorns (teaspoon ½ black pepper); 1 tsp Fresh oregano (teaspoon ½ dried oregano); 0 pieces Coriander (Hand full of fresh cilantro); 1 piece Flank Steak (1 flank steak); 1 piece Avocado (1 avocado, chopped); 1 piece Tomato (1 tomato, chopped); 4 tbsp Red Onion (4 tbs finely chopped red onion)

30 minIndian

Servings1

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Gluten Free
Dairy Free
Paleo
Whole30

Steps

1Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a Bullet which I love and is perfect for making the mojo sauce.
2Place the flank steak in a zip lock bag or shallow dish.
3Add the sauce; l let marinate in refrigerator for 2 hour to overnight.
4Remove the flank steak from the marinade; place remaining marinade in saucepan.
5Let steak stand at room temperature for 30 minutes.
6Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side.
7Let the cooked steak stand for 10 minutes before thinly slicing across the grain.
8Bring the marinade in the saucepan to a boil.
9Let it cook for several minutes; it will begin to thicken.
10Place the avocado, tomato and onion into a bowl.
11Add the heated mojo sauce to the salad.
12Serve on the side of the steak, or on top. Your preference.