Get more quick, clean meals that you can prep in under 15 minutes here.
Excerpted from the editors of America’s Test Kitchen.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 orange</li>
<li>1 avocado, cut into ½-inch pieces</li>
<li>6 oz cherry tomatoes, quartered</li>
<li>1 shallot, thinly sliced</li>
<li>2 tbsp minced fresh cilantro</li>
<li>1 serrano chili, stemmed, seeded, and minced</li>
<li>4 tsp lime juice</li>
<li> Salt and pepper</li>
<li>1 grass-fed flank steak (1½ lbs), fat trimmed</li>
<li>¼ tsp cayenne pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Peel and quarter orange, then slice crosswise into 1⁄2-inch-thick pieces.</li>
<li>Combine orange, avocado, tomatoes, shallot, cilantro, and serrano in bowl. Add lime juice and 1⁄4 tsp salt; gently toss to combine. Cover and set aside.</li>
<li>For charcoal grill: Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).</li>
<li>Clean and oil cooking grate. Pat steak dry with paper towels, season with salt and pepper, then sprinkle with cayenne pepper.</li>
<li>Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charredandmeatregisters 125°F (for medium-rare),about 5 minutes.
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print