Grilled Garlic Herb Flank Steak with Avocado Corn Salsa
- 2 lbs Flank Steak
- 1/2 cup Extra Virgin Olive Oil
- 3 garlic cloves minced
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp chopped oregano
- 1 tsp teaspoon salt
- 1/2 tsp teaspoon pepper
- 2 avocados diced
- 3 roma tomatoes diced
- 11 ozs canned yellow corn drained
- 1/2 red onion diced
- 1/4 cup chopped cilantro
- juice of one lime
In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight.
Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes.
To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium-sized bowl and mix until combined.
Slice the steak across the grain and top with avocado corn salsa.
This recipe pairs beautifully with our 2016 Fairplay Malbec. This reserve wine will delight your senses! Bright blueberry and ripe pomegranate flavors make up the core of the palate, supported with hints of clove, mocha and vanilla oak accents.
Recipe Credit: Alyssa Rivers