By JJ Virgin

Grilled Flank Steak + Avocado Pineapple Jicama Salsa


June 28, 2023

Makes: 4 servings


Grilled Flank Steak

1 ½ lbs grass-fed flank steak

1 tsp sea salt

1 tsp granulated garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tbsp chili powder

¼ tsp chili flakes

1 tbsp extra-virgin olive oil

Avocado Pineapple Jicama Salsa

1 Hass avocado, chopped

1 cup fresh pineapple, cut into small cubes

½ cup jicama, peeled and cut into small cubes

¼ cup red onion, chopped

½ red bell pepper, diced small

½ serrano pepper, minced

¼ cup cilantro, chopped

1 tbsp lime, plus zest of the lime

½ tsp chili powder

¼ tsp sea salt


1Prepare a grill for high heat.

2Sprinkle all the spices on both sides of the steak. Then massage the olive oil into the steak. Set aside for 15 minutes. Can be marinated the night before.

3Mix all salsa ingredients together and place in a jar. Store in the refrigerator until ready to use.

4Make sure grill is extremely hot. Place the steak at an angle on the grill for 5 minutes. Then turn the opposite way on the same side for another 5 minutes. Turn heat down to medium. Flip steak over and repeat. Take steak off the grill and put on a plate. Let the steak rest for 10 minutes before slicing.

5Take salsa out and stir gently.

6Slice steak by cutting it on a bias, at an angle across the grain.

7Place 6 oz of steak on each plate, and place 2 to 3 tablespoons of salsa on top. Enjoy!

8Salsa will keep up to 2 days stored in an airtight container in the refrigerator. Steak will keep up to 4 days refrigerated stored in an airtight container in the refrigerator.


Nutrition Facts

Sugar 6g
Total Fat23g
Total Carbohydrates15g
Dietary Fiber6g