Grilled Flank Steak with Tomato Salad

Serve atop a bed of salad greens with fresh cilantro and jalapeños for an extra kick.

Ingredients

• 1 pint grape tomatoes, halved
• ⅓ cup avocado oil
• 2 teaspoons finely chopped garlic
• ½ teaspoon salt, divided
• 1 1-pound flank steak
• ½ teaspoon ground pepper

Instructions

1. Preheat grill to medium-high or heat a grill pan over medium-high heat.
2. Combine tomatoes, oil, garlic and 1/4 teaspoon salt in a medium bowl; set aside.
3. Season steak with the remaining 1/4 teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare, 3 to 5 minutes per side.
4. Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.

Total Time: 20 minutes.

Nutritional Information:

Servings: 4

Calories: 346

Total Carbohydrates: 4g

Dietary Fiber: 1g

Protein: 25g