"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chile-Crusted Flank Steak with Avocado Lime Salad Recipe

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This recipe for Chile-Crusted Flank Steak with Avocado Lime Salad, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Pretti
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lime
Dash of ground red pepper
1 ripe avocado, diced
1/2 yellow bell pepper, minced
1 jalapeno, seeded and minced
1/2 cup cherry tomatoes, quartered
1 tablespoon minced red onion
1 garlic clove, pressed
1 tablespoon cilantro
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon freshly ground pepper
1 to 1 1/2 lbs flank steak

Directions:
Directions:
Preheat broiler. Cut peel away from lime and cut lime into segments over a large bowl to collect juices; discard peel and white membrane. Coarsely chop lime segments and add to bowl with lime juice. Stir in ground red pepper. Add avacado, bell pepper, jlapeno, tomatoes, onion, garlic, cilantro and 1/2 teaspoon of the salt and gently stir together. Set aside.

Combine, cumin, chili powder, remaining salt, and the freshly ground pepper in a small bowl and sprinkle onto both sides of the steak. Place steak in a broiler pan and broil, 5 minutes on each side for medium rare, or desired doneness. Let stand 5 minutes before slicing. Serve salad with sliced steak.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
I usually double the avocado salad and serve with hot tortillas.

 

 

 

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