Cuban Flank Steak With Avocado And Tomato Salad Recipe 455

AVOCADO, TUNA, AND TOMATO SALAD

Steps:

• Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
• Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
• Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

FLAT BELLY - CUBAN STEAK W/AVOCADO SALAD RECIPE - (4.5/5)

Steps:

• 1.) To prepare the mojo sauce: Whisk the oil, lime juice, orange juice, garlic, water, cumin, oregano, cilantro, salt, and pepper in a large bowl until combined. reserve 1/4 cup of the mixture in a small bowl. Place the beef in the marinade, cover, and refrigerate for at least 2 hours or overnight. 2.) Preheat a barbecue grill to med-hot. Meanwhile, remove the steak from the marinade (discard the used marinade)and allow the steak to stand at room temperature for 30 minutes. 3.) Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes or until an instant-read thermometer inserted in the center registers 145 degree F for medium-rare/160 degree f for medium/165 degree F for well-done. Remove from the grill and let stand for 10 minutes before slicing. 4.) To prepare the salad: Combine the avocado, onion, and reserved marinade in a medium bowl. Toss to coat.

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD

Steps:

• Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.
• Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
• Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
• Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
• Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
• Photography by Antonis Achilleos

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

GRILLED FLANK STEAK WITH TOMATO AVOCADO AND CUCUMBER

Steps:

• To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
• Prepare grill.
• Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
• To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.