Grilled Flank Steak with Onions, Avocado, and Tomatoes
- Number of Servings: 4
Ingredients
1 large red onion cut into 1/2-inch-thick slices 1 1/2 pounds flank steak, trimmed 2 cups cherry tomatoes, halved 1/4 cup balsamic vinegar 1 ripe peeled avocado, cut into 8 wedgessalt and pepper to taste
Preheat grill to high heat.
Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender.
Place onions in a medium bowl; cover tightly with foil.
Keep warm. Season steak according to tastes. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness.
Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
Divide steak evenly among 4 plates; top with 1/4 of tomato mixture. Top each serving with 2 avocado slices.
Serving Size: 4 Note: Original recipe advised 6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user STINA6584.
Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender.
Place onions in a medium bowl; cover tightly with foil.
Keep warm. Season steak according to tastes. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness.
Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
Divide steak evenly among 4 plates; top with 1/4 of tomato mixture. Top each serving with 2 avocado slices.
Serving Size: 4 Note: Original recipe advised 6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user STINA6584.
Nutritional Info Amount Per Serving
- Calories: 372.5
- Total Fat: 19.6 g
- Cholesterol: 85.1 mg
- Sodium: 136.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 5.0 g
- Protein: 36.4 g
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