Cuban Flank Steak With Avocado and Tomato Salad
Cuban Flank Steak With Avocado and Tomato Salad is a gluten free, dairy free, paleolithic, and primal recipe with 1 servings. One serving contains 1163 calories, 57g of protein, and 85g of fat. For $11.27 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. It is perfect for valentin day. If you have hand full of cilantro, water, ½ pepper, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. Only a few people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 90%, this dish is super. Slow-Cooker Cuban Flank Steak, Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce, and Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce are very similar to this recipe.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
food processor
blender
sauce pan
grill
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Place the flank steak in a zip lock bag or shallow dish.
3. Add the sauce; l let marinate in refrigerator for 2 hour to overnight.
4. Remove the flank steak from the marinade; place remaining marinade in saucepan.
5. Let steak stand at room temperature for 30 minutes.
6. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side.
7. Let the cooked steak stand for 10 minutes before thinly slicing across the grain.
8. Bring the marinade in the saucepan to a boil.
9. Let it cook for several minutes; it will begin to thicken.
10. Place the avocado, tomato and onion into a bowl.
11. Add the heated mojo sauce to the salad.
12. Serve on the side of the steak, or on top. Your preference.
Nutrition Information:
covered percent of daily need
