Flat Belly - Cuban Steak w/Avocado Salad
From "Flat Belly Diet Cookbook", Enjoy!
- MOJO SAUCE
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tbsp freshly squeezed orange juice
- 4 cloves garlic, finely chopped
- 2 tbsp water
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tbsp chopped fresh cilantro
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- STEAK AND SALAD
- 1 lb flank steak
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
Cooking time 30mins
1.) To prepare the mojo sauce: Whisk the oil, lime juice, orange juice, garlic, water, cumin, oregano, cilantro, salt, and pepper in a large bowl until combined. reserve 1/4 cup of the mixture in a small bowl. Place the beef in the marinade, cover, and refrigerate for at least 2 hours or overnight.
2.) Preheat a barbecue grill to med-hot. Meanwhile, remove the steak from the marinade (discard the used marinade)and allow the steak to stand at room temperature for 30 minutes.
3.) Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes or until an instant-read thermometer inserted in the center registers 145 degree F for medium-rare/160 degree f for medium/165 degree F for well-done. Remove from the grill and let stand for 10 minutes before slicing.
4.) To prepare the salad: Combine the avocado, onion, and reserved marinade in a medium bowl. Toss to coat.