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Grilled Flank Steak with Avocado Salsa Verde

Serena Wolf's Healthy football party food: Juicy flank steak, crispy oven fries
Serena Wolf's Healthy football party food: Juicy flank steak, crispy oven friesNathan R. Congleton / TODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

Not only is flank steak budget-friendly, it's also a super-flavorful and relatively lean cut of meat that's amazingly tender when sliced across the grain. Topped with antioxidant-rich salsa verde and served with a vegetable or whole grain side, this is a steak dinner you can feel good about!

Technique tip: For the juiciest, most tender steak, always let the meat rest for a FULL 10 minutes before slicing to allow all of the juices to redistribute.

Swap ideas: If you don't eat red meat, this recipe can also be made with thinly sliced chicken breasts or your favorite fish fillet.

Kitchen equipment required: Food processor or high-speed blender, grill or grill pan


Grilled Flank Steak
  • 2 limes, juiced
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • 1/2 teaspoon ground cumin
  • 1 1½-pound flank steak
  • Kosher salt and freshly ground pepper, for before grilling
Avocado Salsa Verde
  • 3 medium tomatillos
  • 1/2 small jalapeno, chopped
  • 2 cloves garlic
  • 1/2 ripe avocado, pitted and peeled
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt



In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large zip-top food storage bag, and pour in the marinade. Seal the bag, removing as much air as possible, and gently squish the steak around in the bag to make sure it's nicely coated. Marinate for 20 minutes at room temperature.


Meanwhile, get to work on the avocado salsa verde. Preheat your broiler on high. Remove the husks from your tomatillos and rinse them well under warm water until their skins are no longer sticky. Cut each tomatillo in half crosswise, and place them on an aluminum foil-lined baking sheet. Broil for 4 to 5 minutes, flip them over, and broil for another 4 minutes until softened and charred in spots. Transfer the tomatillos to a food processor or high-speed blender, and add the remaining ingredients for the salsa verde. Process until nice and smooth. Transfer the salsa verde to a bowl and refrigerate until ready to use.


Preheat a grill (or grill pan) over medium-high heat. Pat the steak dry and season both sides generously with salt and black pepper.


Grill the steak for 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let the steak rest for a full 10 minutes to allow the juices to redistribute.


Using a sharp knife, thinly slice the steak across the grain. Serve with the chilled avocado salsa verde.