This recipe also works well in a grill pan over medium-high heat. Don’t seed the jalapeno if you want the relish to be a little hotter. Black Beans and Rice is a good side dish with this.
2 t grated lime rind, divided
4 t extra-virgin olive oil, divided
1/2 t salt, divided
1/8 t ground black pepper
1 garlic clove, minced
1 (1 lb) flank steak, trimmed
Cooking spray
1 C diced peeled avocado
1/2 C chopped plum tomato
2 T chopped red onion
1 T fresh lime juice
2 t finely chopped seed jalapeno (about 1 small)
4 lime wedges
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1. Combine 1 t rind, 2 t oil, 1/4 t salt, black pepper and garlic in a small bowl.
2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Combine remaining 1 t rind, remaining 2 t oil, remaining 1/4 t salt, diced avocado, tomato, red onion, lime juice and jalapeno in a small bowl. Serve sliced steak with the relish and lime wedges. Yield: 4 servings.
