Cuban Flank Steak With Avocado and Tomato Salad
Ingredients
- cup ¼ olive oil
- cup ¼ fresh lime juice
- 2 tbs orange juice
- 4 garlic cloves
- 2 tbs water
- teaspoon ½ cumin
- teaspoon ½ salt
- teaspoon ½ black pepper
- teaspoon ½ dried oregano
- Hand full of fresh cilantro
- 1 flank steak
- 1 avocado, chopped
- 1 tomato, chopped
- 4 tbs finely chopped red onion
Instructions
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.
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.
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