Flank Steak with Corn & Avocado Salsa

SERVES 4
514
0kCal
41
0Protein
23
0Carbs
30
0Fat
Total Time40 min.Servings1 servings
Delicious Flank Steak with a kick, to be served with a portion of wholegrain Tilda Rice or sweet potatoe

Ingredients

  • For the steak:
  • 1.5 lbs. (680g) flank steak
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tbsp. sweet paprika
  • 1 tsp. chili powder
  • 1 ½ tbsp. coconut sugar
  • 1 ½ tsp. salt
  • 1 ½ tsp. pepper
  • 2 tbsp. olive oil
  • For the corn salsa:
  • 1x 7 oz. (200g) can sweetcorn, drained
  • 1 avocado, diced
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • ⅓ cup (5g) fresh cilantro (coriander), chopped
  • 1 tsp. ground cumin
  • 1 clove garlic, crushed
  • 1 jalapeno pepper, diced
  • 4 tbsp. lime juice
  • 2 tbsp. olive oil
  • salt & pepper

Instructions

  1. Make the spice rub by mixing together the garlic powder, ground cumin, paprika, chili powder, coconut sugar and 1 ½ teaspoon of salt and pepper.
  2. Drizzle the top side of the steak with 1 tablespoon of olive oil and rub with half the spice mix. Flip the steak over and drizzle with the remaining olive oil and spice rub. Gently press the rub in the steak.
  3. Heat a grill pan over high heat and cook the steak for 4-5 minutes on each side. Wrap the steak in tin foil and rest for 5-10 minutes. Once rested, thinly slice the steak, cutting across the grain.
  4. Place all the salsa ingredients in a bowl and mix well to combine. Season to taste with salt and pepper.
  5. Divide the steak and corn salsa between 4 plates and serve immediately.

Notes

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Recipe

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