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Flat Belly - Cuban Steak w/Avocado Salad


From "Flat Belly Diet Cookbook", Enjoy!

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Rate this recipe 4.5/5 (33 Votes)


  • 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
  • 1 lb flank steak
  • 1 avocado, sliced
  • 1/4 red onion, thinly sliced


Cooking time 30mins


Step 1

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.


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