Cuban flank steak with avocado and tomato salad
Gluten free
Dairy free
Paleolithic
Primal
Whole 30

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

olive oil

216 ml

lime juice

lime juice

242 ml

orange juice

orange juice

2 Tbs

whole garlic clove

whole garlic clove

4

water

water

2 Tbs

ground cumin

ground cumin

1 tsp

salt

salt

1 tsp

black pepper

black pepper

1 tsp

oregano

oregano

1 tsp

cilantro

cilantro

1 serving

flank steak

flank steak

1

avocado

avocado

1

tomatoes

tomatoes

1

red onion

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:

1162 kcal

Carbs

57 g

Fat

85 g

Protein

56 g

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