Garlic Lime Steak Creamy Avocado Salsa (Printable)
Zesty grilled steak with tangy garlic-lime marinade topped with cool, creamy avocado salsa for fresh flavor contrast.
# List of ingredients:
→ For the Steak
01 - 1 ½ lbs flank steak or skirt steak
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - Zest and juice of 2 limes
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ For the Creamy Avocado Salsa
09 - 2 ripe avocados, diced
10 - 1 small red onion, finely diced
11 - 1 medium tomato, seeded and diced
12 - ¼ cup fresh cilantro, chopped
13 - 1 jalapeño, seeded and minced
14 - Juice of 1 lime
15 - ¼ cup sour cream or Greek yogurt
16 - Salt and pepper, to taste
→ To Serve
17 - Lime wedges
18 - Fresh cilantro leaves
# Steps:
01 - In a large bowl or resealable bag, combine olive oil, minced garlic, lime zest and juice, cumin, chili powder, salt, and pepper. Add the steak and coat well. Marinate in the refrigerator for at least 30 minutes, up to 2 hours for deeper flavor.
02 - In a medium bowl, gently combine diced avocados, red onion, tomato, cilantro, and jalapeño. Drizzle with lime juice and fold in sour cream or Greek yogurt. Season with salt and pepper. Cover and refrigerate until ready to serve.
03 - Preheat a grill or grill pan over high heat. Remove steak from marinade, letting excess drip off. Grill steak for 4–5 minutes per side for medium-rare, or until desired doneness is reached.
04 - Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
05 - Arrange sliced steak on plates and top generously with creamy avocado salsa. Garnish with fresh cilantro leaves and lime wedges on the side.
# Expert Advice:
01 -
- The lime marinade tenderizes the steak while infusing it with bright zesty flavor that cuts through the richness
- That creamy avocado salsa is the kind of topping that makes people ask for the recipe before they even finish their first bite
- Everything comes together in under an hour but tastes like something from a restaurant
02 -
- Never slice steak immediately off the grill. Those juices need time to redistribute or youll end up with dry meat
- The avocado salsa is best served within an hour of making it. The acid from the lime will start to brown the avocados if it sits too long
- A screaming hot grill creates those restaurant quality char marks and seals in flavor instantly
03 -
- Pat the steak dry with paper towels before grilling to get better char and prevent steaming
- Use a meat thermometer to hit 130 degrees F for perfect medium rare every time