Cuban flank steak with avocado and tomato salad
A flavorful Cuban Flank Steak dish with Avocado and Tomato Salad that can be made in about 45 minutes. This recipe covers 57% of your daily requirements of vitamins and minerals and fits well for those following a gluten-free, dairy-free, paleolithic, and primal diet. Best for a Valentine's Day special dinner.
Ingredients
olive oil
1 cup
lime juice
1 cup
orange juice
2 Tbs
whole garlic clove
4
water
2 Tbs
ground cumin
1 tsp
salt
1 tsp
black pepper
1 tsp
oregano
1 tsp
cilantro
1 serving
flank steak
1
avocado
1
tomatoes
1
red onion
4 Tbs
Method
- Place 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.
- Place the flank steak in a zip lock bag or shallow dish.
- Add the sauce; l let marinate in refrigerator for 2 hour to overnight.
- Remove the flank steak from the marinade; place remaining marinade in saucepan.
- Let steak stand at room temperature for 30 minutes.
- Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side.
- Let the cooked steak stand for 10 minutes before thinly slicing across the grain.
- Bring the marinade in the saucepan to a boil.
- Let it cook for several minutes; it will begin to thicken.
- Place the avocado, tomato and onion into a bowl.
- Add the heated mojo sauce to the salad.
- Serve on the side of the steak, or on top. Your preference.
Nutrition:
Carbs
57 g
Fat
85 g
Protein
56 g
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