Cuban Flank Steak With Avocado and Tomato Salad

Cuban Flank Steak With Avocado and Tomato Salad

Cuban Flank Steak With Avocado and Tomato Salad

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   34 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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 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.

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