Ingredients
Scale
Steak
- 1 large flank steak, room temperature (my steak is from Five Marys Farms)
- 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 or 2 pinches of cayenne powder
- 1 teaspoon salt
- pinch of black pepper
Guacamole
- 2–4 avocados, removed from peel & mashed up
- 1/2 teaspoon salt
- pinch of pepper
- 1 lime, juice squeezed
- 1 pinch of red pepper flakes
- 1 handful cherry tomatoes, sliced in half
- 1 small bunch cilantro, chopped
Instructions
- Heat a grill or grill pan on high.
- Place flank steak on a baking sheet tray or large plate/platter. Combine all spices in a small bowl. Sprinkle half of spice mixture on the first side of steak – making sure to season all over. Pat with your hands so that the blend sticks to the steak. Flip over and repeat. Let sit until grill is HOT.
- When hot, add the steak and grill for 6 minutes – don’t flip or move the steak. Flip over and cook for another 4-6 minutes depending on desired internal temperature. Remove and let “rest” for at least 5 minutes. Slice thinly against the grain.
- Meanwhile make the guacamole: mix all ingredients together in a small bowl.
- Serve warm with warmed tortillas, sautéed peppers and onions.
Notes
To keep your guacamole from turning brown – Add the avocado pit in the guacamole mixture- this will keep the guacamole from turning brown.
General rule of thumb – remove steak from grill before its done. It will continue to cook while it “rests”.
- Prep Time: 10
- Category: beef
- Method: grill
- Cuisine: Mexican