Ingredients:

  • 1.5 lb flank steak
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 ripe avocados, diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 small jalapeno, seeded and minced
  • 1/4 tsp salt

Instructions:

  1. Combine olive oil, 1/4 cup lime juice, soy sauce, honey, minced garlic, chili powder, cumin, 1/2 tsp sea salt, and black pepper in a gallon-sized Ziploc bag.
  2. Add the flank steak to the bag and massage the marinade into the meat. Refrigerate for 2 to 4 hours.
  3. Remove steak from marinade and pat dry with paper towels to ensure a proper sear.
  4. Heat a cast iron skillet or outdoor grill over high heat until it just begins to smoke.
  5. Sear the steak for 4 to 6 minutes per side until a dark mahogany crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Transfer the steak to a cutting board and let it rest for 10 minutes.
  7. While the meat rests, combine diced avocados, diced red onion, chopped cilantro, 1 tbsp lime juice, minced jalapeno, and 1/4 tsp salt in a bowl. Toss gently to combine.
  8. Slice the steak thinly across the grain (perpendicular to the muscle fibers) and top with the avocado salsa.