Printable Recipe
Ingredients
2 limes, juiced
2 Tbsp. extra-virgin olive oil
3 garlic cloves, peeled and smashed
½ tsp. ground cumin
1-1½ lbs flank steak
Kosher salt and freshly ground pepper
Avocado Salsa Verde:
3 medium tomatillos
½ small jalapeno, chopped (optional)
2 cloves garlic, minced
1 small ripe avocado, pitted and peeled
¼ cup fresh cilantro leaves
1 Tbsp. fresh lime juice
¼ tsp. kosher salt
Directions
In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large zip-lock bag and pour in the marinade. Seal the bag and mix around to ensure steak is well coated. Marinate for 20 minutes at room temperature.
Meanwhile, prepare the avocado salsa verde: Preheat broiler on high. Remove the husks from tomatillos and rinse well under warm water until they are no longer sticky. Cut each tomatillo in half crosswise, and place them on an aluminum foil-lined baking sheet. Broil for 4 to 5 minutes, flip them over, and broil for another 4 minutes until softened and charred in spots. Transfer the tomatillos to a food processor or blender and add the remaining salsa verde ingredients. Blend until smooth. Transfer the salsa verde to a bowl and refrigerate until ready to use.
Preheat a grill over medium-high heat. Pat the steak dry and season both sides generously with salt and black pepper. Grill the steak for 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let the steak rest for a full 10 minutes before serving.
Using a sharp knife, thinly slice the steak across the grain. Serve with the chilled avocado salsa verde.
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