Flank Steak With Avocado Salsa
This chef-curated Flank Steak With Avocado Salsa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 37g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 512 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Flank Steak With Avocado Salsa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Flank Steak With Avocado Salsa to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Flank Steak With Avocado Salsa, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 avocados - peeled, pitted and
- diced
- 1/2 onion, minced
- 2 Roma (plum) tomatoes, diced
- 1 clove garlic, pressed
- 1 bunch fresh cilantro, chopped
- 1 teaspoon ground cumin
- 2 teaspoons crushed red pepper
- flakes
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- salt and black pepper to taste
- 1 tablespoon kosher salt
- 2 tablespoons ground cumin
- 1 teaspoon crushed red pepper
- flakes
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 1 (1 1/2-pound) flank steak
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowlStep 2: Technique & Execution
Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oilStep 3: Technique & Execution
Season to taste with salt and pepper, and stir gently until evenly combined; set asideStep 4: Technique & Execution
Preheat an outdoor grill for medium-high heat, and lightly oil the grateStep 5: Technique & Execution
Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, coriander, chili powder, and cinnamon in a bowl; set asideStep 6: Technique & Execution
Dry the flank steak with paper towels, and rub the spice mixture onto both sidesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 512 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 37g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Flank Steak With Avocado Salsa
This chef-curated Flank Steak With Avocado Salsa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl
Technique & Execution: Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil
Technique & Execution: Season to taste with salt and pepper, and stir gently until evenly combined; set aside
Technique & Execution: Preheat an outdoor grill for medium-high heat, and lightly oil the grate
Technique & Execution: Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, coriander, chili powder, and cinnamon in a bowl; set aside
Technique & Execution: Dry the flank steak with paper towels, and rub the spice mixture onto both sides
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.