Switch up your dinner routine with this Flank Steak and Citrus Avocado Salsa! It’s easy to prepare on the stovetop or on the grill and will feed the whole family. Serve as tacos or over lettuce.
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Flank steak, a long and flat piece of beef with a pronounced grain, has grown in popularity over the years. Within decades, this inexpensive butcher’s secret has gained a prominent place in the meat crate.
Steak with Mexican flavors
When I first thought about this recipe, I thought of the family grills we had in Indiana when my son was little. There was always a passel of relatives present, with children running around the yard, people lounging in lawn chairs and plenty of beers on ice.
My brother-in-law, who is from Mexico, often took over the grilling. Fidel’s specialty was grilled flank or skirt steak seasoned with his spicy chili rub and doused with beer. In our family, then and now, whenever steak was on the table, tortillas and salsa were always on the table, and we ate the thin slices of beef like tacos.
That got me thinking about how to make this flank steak festive and fun, with Mexican flavors and a slightly different kind of salsa.
Prepare the steak
For this recipe, I like to pound the steak evenly thin, then rub it with ancho chili powder to give it a subtle spiciness that pairs well with the salsa.
Pounding the steak does two things:
- It tenderizes an otherwise tough piece of meat.
- It reduces cooking time.
Flank steak is best cooked medium-rare. Too rare and it’s tough. Done too well, it gets tough.
Do not let the meat rest after cooking! This five-minute rest period allows the juices to settle and redistribute. If you cut it open too early, that juice will splatter onto the cutting board as you cut the meat, and you’ll lose that extra juicy flavor.
Speaking of cuttingHis flank steak has a distinct grain – you can see that the muscle fibers all go in one direction. Slice to serve over the grain at an angle for the most delicate results – the thinner the better. Even so, the flank steak never melts on the tongue like filet mignon, but it has a hearty, meaty flavor that can’t be beat.
Make the salsa
When oranges are in season, choose different varieties, like navel, cara cara, and blood oranges. They look quite mixed and also give you a chance to taste and compare flavors.
Queso Fresco is a mild Mexican cheese available in the cheese section of most major grocery stores with a good selection of Hispanic ingredients. You can also find it at cheese counters or Mexican markets.
If you can’t find a queso fresco, feta is a good substitute. Feta is a little saltier and spicier than mild queso fresco, but still adds plenty of flavor to the salsa.
Mix the oranges with lots of cilantro, then sprinkle over the cheese and avocado. This simple salsa transforms the steak into a real highlight with Mexican flair.
Serve!
After cooking and slicing, arrange the steak on a platter and top with the salsa. Sprinkle with more cilantro and crumbled cheese and arrange the sliced avocado on the plate. Let the fiesta begin!
Whether you cook this steak on the stovetop or grill it outside when the weather is nice, it’s a crowd-pleaser. In addition, the steak can be served warm or cold, making it unbeatable as an appetizer for a party.
More great steak recipes to try!
- Steak salad with miso vinaigrette
- roast meat
- Grilled skirt steak skewers
- Beef Steak Fajitas
- Grilled Tri-Tip Steak with Pepper Salsa
Flank steak with orange and avocado salsa
To grill the steak: Build a fire on two levels (pile the coals on one side of the grill, leave the second side empty). Sear the steak on both sides over the hot side. Move the steak to the cooler side and allow it to cook to your desired temperature.) The time is about the same as stovetop cooking, but have a thermometer handy (125°F for Rare or 130°F for Medium Rare) to test this temperature as the intensity of the heat varies by grill. Place the steak on a cutting board and let it rest for 5 to 10 minutes.
Note on the recipe tester: Try cutting the citrus and avocados into chunks instead of slices! It’s a little easier to eat tacos this way.
ingredients
- For the salsa
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2 tablespoons finely diced red onion
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2 tablespoons lime juice
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1 tablespoon of white vinegar
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1 tablespoon olive oil
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1/4 teaspoon salt or to taste
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1/8 teaspoon freshly ground black pepper
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4 to 5 oranges, each type
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1/4 cup chopped coriander leaves
- For the steak
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1 1/2 pounds flank steak
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1 tablespoon plus 2 teaspoons olive oil
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2 teaspoons ancho chilli powder
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salt and pepper to taste
- Serve:
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4 ounces queso fresco, crumbled
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1 avocado, sliced
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1/4 cup coriander leaves
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Warm tortillas or leaf salad to serve (optional)
method
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Start by preparing the salsa:
In a bowl, combine red onion, lime juice, vinegar, oil, salt and pepper. Let stand 5 minutes while you slice the oranges. (The acidity in the lime and vinegar takes the edge off the raw onion so it doesn’t overwhelm the salsa.)
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Prepare the oranges:
Using a serrated knife, snip off the ends of each orange. Place an orange flat end down on a cutting board. Using a top-down sawing motion, cut the pith and peel off the orange, following the curve of the orange.
Slice the orange. Cut the slices in half if they are small and in quarters if they are large. Repeat with the remaining oranges.
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Finish the salsa:
Add the sliced oranges and any collected juices to the bowl with the onion and lime juice. Taste and add more salt and pepper if you like.
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Pound and season the steak:
Cover a cutting board with a piece of plastic wrap and place the steak on it. Place another sheet of cling film over the steak. Using a mallet, rolling pin, or heavy skillet, pound the steak to an even thickness of about 1/2 inch.
Cover the steak and rub each side with 1/2 tablespoon olive oil. Sprinkle each side with ancho chili powder and pound into the meat. Sprinkle with salt and pepper.
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Prepare steak:
Place a cast iron skillet or griddle over high heat and heat until hot. Add 2 teaspoons oil and tilt the pan to spread it over the bottom.
Add the steak and cook on one side, about 2 to 3 minutes, or until lightly browned and the internal temperature reads 125°F for Rare or 130°F for Medium Rare.
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Let the steak rest:
Place the steak on a cutting board and let it rest for 5 to 10 minutes.
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Slice and serve the steak:
Slice on a cutting board and place on a serving platter. Top with the salsa. Finally, sprinkle queso fresco and cilantro on top and arrange the avocado slices alongside. Serve with reheated tortillas, if desired.
