Summer’s still hanging on (thankfully!) so Drew’s keeping you out on the grill for another month. Of course, with Drew, that’s never a dull place to be…
Ingredients:
- 1 flank steak (about 1 lb)
- 3 tbsp. extra-virgin olive oil, divided
- 1 tsp each kosher salt and pepper, divided
- ½ tsp smoked paprika
- ½ medium red onion, thinly sliced
- 2 ripe avocados, peeled, quartered, and thickly sliced crosswise
- ½ jalapeno chile, thinly sliced
- ¼ cup loosely packed cilantro leaves
- 2 tbsp lime juice
- 12 corn tortillas (6” dia)
Preparation:
- Heat a grill to high (450° to 550°). Brush steak with 1 tbsp oil, ½ tsp each salt and pepper, and the smoked paprika. Grill steak, covered, turning once, 6 to 8 minutes total for medium-rare (cut to test). Lift to a cutting board and loosely cover with foil. (keep grill on).
- While steak rests, toss avocados, onion, jalapeno, cilantro, lime juice, remaining 2 tbsp oil, and remaining ½ tsp each salt and pepper in a large bowl.
- Thinly slice steak against the grain. Quickly grill tortillas a few seconds on each side to warm them. Serve steak with salad and tortillas.
- Serves 6; 25 minutes prep
Per Serving- 428 calories, 50% (214 cal) from fat; 19g protein; 24g fat (4.6g sat); 35g carbohydrates (6.8g fiber); 359mg sodium; 29mg cholesterol.
