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- Meat and poultry
- Cuts of beef
- Sirloin steak
A super-delicious barbecue beef recipe. It's perfect for the warm summer months. Serve with a salad, if desired.
97 people made this
- 3 avocados, peeled, pitted and diced
- 1/2 onion, finely chopped
- 2 plum tomatoes, diced
- 1 clove garlic, crushed
- 1 bunch fresh coriander, chopped
- 1 teaspoon ground cumin
- 2 teaspoons crushed chillies
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- salt and black pepper to taste
- 1 tablespoon sea salt
- 2 tablespoons ground cumin
- 1 teaspoon crushed chillies
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon chilli powder
- 1 teaspoon ground cinnamon
- 1 (675g) beef sirloin steak
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Place the avocados, onion, tomato, garlic and coriander into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons crushed chillies, lime juice and olive oil. Season to taste with salt and pepper and stir gently until evenly combined; set aside.
- Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate. Combine the sea salt, 2 tablespoons cumin, 1 teaspoon crushed chillies, coriander, chilli powder and cinnamon in a bowl; set aside.
- Dry the steak with kitchen towels and rub the spice mixture onto both sides. Cook on the preheated barbecue until the steak starts to firm and is reddish-pink and juicy in the centre, about 4 minutes per side. An instant-read thermometer inserted into the centre should read 54 degrees C. Remove the steak from the barbecue, cover with foil and let rest 5 minutes before slicing against the grain. Arrange onto a serving plate and top with salsa to serve.
Alternative cooking methods
You can also cook this steak under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(103)
Reviews in English (79)
Holy guacamole Batman! This was a GREAT meal! I actually followed the recipe to a "T" no substitutions (which I almost NEVER do) and this was AWESOME! Got rave reviews from the finicky teenage boys-- apparently we will be eating this a lot more!!-13 Jun 2010
GREAT recipe! I couldnt' find flank steak at my grocery store so I used Chuck Eye Round Steak. It worked out wonderfully. The salsa this recipe makes is soooo good! I was eating it by itself, then got the chips out to dip in it. It makes quite a bit - good thing. I served it with rice and salad but plan on making it for steak tacos next. Great recipe!-24 Jun 2010
This was very good! I love flank steak and this was a pretty good rub. I did think that the cinnamon seemed to stand out the most once it was cooked. The avocado salsa was delicious and I will definitely make that again-18 Aug 2010
Spiced Mexican Tuna Steak With Avocado Salsa & Red Peppers
This gorgeous healthy recipe features tuna steaks (or another type of fish) pan-fried with Mexican-inspired spices and served with sautéed red peppers and zesty fresh avocado and coriander salsa. This dish is Paleo, gluten-free, Whole30, and low-carb.
In my quest to eat more fresh fish and expand my dinner repertoire beyond salmon, I decided to make a recipe with tuna. This recipe features tuna steaks grilled with coriander seeds and lime zest brown butter (ghee or olive oil can also be used for a Whole30 version) and served over cumin and paprika-spiced onions and red peppers, and topped with zesty avocado salsa.
It’s a popular recipe with my readers and is perfect for your weekly menu planning.
Grill the Steak:
Rub the steak with salt, pepper, and El Mariachi seasoning.
Take out 30 minutes before ready to grill
Place the skirt steaks over direct heat and allow to cook to the desired temp.
Allow to rest 5 minutes before slicing against the grain.
Season with salt and serve on a large platter with toasted tortillas and grilled veggies and salsas.
To make the Grilled Veggies:
Cut the tip of the head off the garlic and pour olive oil over top.
Season with salt and pepper.
Sprinkle with El Mariachi seasoning.
Remove pits from avocados and rub with oil.
Add the garlic, and allow to grill for 10 minutes to allow the flavor to permeate.
Add the peppers and onions to the grill.
Add the limes avocados to the grill, flesh side down.
Allow the veggies to grill and blister on all sides, rotating as needed to avoid burning, 5 to 7 minutes.
To assemble the char-grilled red salsa:
Peel the blistered skin from the tomatoes and add to a blender or food processor.
Peel the skin and seeds from jalapeno and Fresno and add to the food processor.
Add 1/4 cup onion, 4 cloves of the grilled garlic, juice from 1 lime, tequila, ¼ cup olive oil and pulse to combine.
Season with salt and pepper to taste.
To assemble the Grilled Avocado Salsa:
Scoop out 4 grilled avocado into a large bowl.
Remove skin and seeds from 1 jalapeno and finely mince.
Squeeze the juice from 1 lime.
Add 1/4 cup minced grilled red onion and 4 cloves minced garlic.
Lastly, remove the skin, stem, and seeds from 1 of the blistered anaheim chilies. Mince and add the bowl.
Season with salt, pepper, and El Mariachi spice. Mash with a fork to combine.
Serve with fresh cilantro.
Assemble the Fajita Board:
Arrange the salsas on a large platter with the sliced steak.
Serve along the remaining grilled vegetables, sliced.
Place warm tortillas in a towel and other desired toppings like fresh minced cilantro, cotija cheese, and crema or sour cream.
Everyone will enjoy building their own fajita platters.
Tip: Using under-ripe avocados will help them maintain their texture while on the grill.
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- side salad, like a caesar salad
- loaded baked potato
- macaroni and cheese
- creamed spinach
- grilled asparagus
- grilled parmesan garlic potatoes
Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection. The avocado corn salsa on top is phenomenal!
- 1 tablespoon vegetable oil
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground dried chipotle pepper
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- ½ teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 ½ cups water or chicken broth, plus more as needed
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 1 avocado - peeled, pitted and diced
- ½ cup chopped white onion, or to taste
- 2 ripe tomato, chopped, or more to taste
- 1 jalapeno pepper, seeded and minced
- ½ cup sour cream, for topping
- ½ cup chopped fresh cilantro
Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
Pour a splash of water into the skillet stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl toss with the pan drippings.
Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Preheat oven to 450 degrees F (230 degrees C).
Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large zip-top food storage bag, and pour in the marinade. Seal the bag, removing as much air as possible, and gently squish the steak around in the bag to make sure it's nicely coated. Marinate for 20 minutes at room temperature.
Meanwhile, get to work on the avocado salsa verde. Preheat your broiler on high. Remove the husks from your tomatillos and rinse them well under warm water until their skins 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 high-speed blender, and add the remaining ingredients for the salsa verde. Process until nice and smooth. Transfer the salsa verde to a bowl and refrigerate until ready to use.
Preheat a grill (or grill pan) 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 to allow the juices to redistribute.
Using a sharp knife, thinly slice the steak across the grain. Serve with the chilled avocado salsa verde.
How to Buy the Perfect Steak – Steak Buying Tips
- Marbling: should have a thin milky white lines of fat running through each steak. Fat running through the meat makes for a rich, moist and flavourful steak.
- Colour: rich bright reddish pink or cherry colour.
- Moisture: the steaks should be moist but not sticky or wet.
See, smell and touch! Using these senses are key in ensuring you purchase a good piece of steak! Does it look fresh, smell fresh, and is it moist – not sticky or wet.
Grilled Flank Steak With Avocado And Olive Salsa
(NAPSA) – You shuttle the kids to school, do the dishes, help with the homework, handle the company’s high-profile accounts, pick up the dry cleaning, hit the supermarket, cook a hot supper and tuck everyone in at night. No, this isn’t ‘Survivor Suburbia’…it’s your life. Isn’t it time you think about yourself, too?
Women have different nutritional requirements during life’s various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.
Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it’s great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.
- FOR THE SALSA:
- 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
- 2 plum tomatoes, cut into 1/2-inch chunks
- 1 cup minced red onion
- 1 jalapeño pepper or serrano chile, seeded and minced
- 1/2 cup minced fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- FOR THE FISH:
- 1 1/2 pounds mahi mahi, cut into 4 pieces
- 1 tablespoon extra-virgin olive oil
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, to taste
Preparation time 15mins
Cooking time 45mins
Adapted from health.com