Grilled Flank Steak With Tomato Avocado And Cucumber - cooking recipe

Ingredients

Steak
1 (2 1/4 lb) flank steaks, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
cooking spray
Salad
1 (3/4 lb) cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
2 cups grape tomatoes
2 cups torn bibb lettuce
1 1/2 cups diced peeled avocados
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded serrano chilies
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preparation

To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
Prepare grill.
Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.