Grilled Flank Steak over Avocado Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salad) contains 860 calories, 34 g carbohydrate, (10 g fiber), 59 g protein, 52 g fat, (12 g saturated fat), 85 mg cholesterol, and 830 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 860
  • Servings: 4
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour
  • Cooking Technique: Grilling Meat

Ingredients

Dressing
Salad

Directions

  1. Make salad dressing: Combine salsa, lime juice, and extra virgin olive oil in bowl; puree with hand blender. Set aside.
     
  2. Make avocado salad: Combine onions, black beans, avocados, lemon juice, and salad blend in large bowl. Toss gently with salsa dressing. Set aside.
     
  3. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
     
  4. Season both sides of meat with salt and pepper; drizzle both sides of meat with basting oil (too much oil will cause flare-ups on the grill).
     
  5. Sear meat on grill until meat has changed color 1/4 way up from bottom, 2-4 min. Turn and sear other side. Brush seared meat with basting oil.
     
  6. Turn meat back over. Brush seared meat with basting oil. Reduce heat to MED (for most cuts) or LOW (for cuts thicker than 1 inch); close lid.
     
  7. Cook meat to desired doneness (see temperature chart) (check by inserting thermometer halfway into thickest part of meat). Remove from grill; slice on angle against grain.
     
  8. Divide avocado salad equally among four plates; top with sliced meat.

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