Can I cook the steak on the stovetop instead of grilling?

Absolutely. Heat a cast-iron skillet over high heat and sear the steak for 4-5 minutes per side until it reaches 130°F. The spice rub forms a fantastic crust in the pan.

How do I slice flank steak properly?

Always slice against the grain—look for the long muscle fibers and cut perpendicular to them. This shortens the fibers, keeping each bite tender.

What’s the best way to choose ripe avocados for the salsa?

Look for avocados that yield slightly to gentle pressure but aren’t mushy. If they’re firm, leave them at room temperature for a day or two. The skin should be dark and pebbled.

Keto Flank Steak with Avocado Salsa Recipe

Name: Flank Steak with Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Keto
Ingredients: avocados, peeled, pitted and diced; /2 onion, minced; Roma tomatoes, diced; clove garlic, pressed; bunch fresh cilantro, chopped; teaspoon ground cumin; teaspoons crushed red pepper flakes; tablespoons lime juice; tablespoons olive oil; salt and black pepper to taste; tablespoon kosher salt; tablespoons ground cumin; teaspoon crushed red pepper flakes; teaspoons ground black pepper; tablespoon ground coriander; tablespoon chili powder; teaspoon ground cinnamon; (1 1/2-pound) flank steak

Ingredients

avocados, peeled, pitted and diced
/2 onion, minced
Roma tomatoes, diced
clove garlic, pressed
bunch fresh cilantro, chopped
teaspoon ground cumin
teaspoons crushed red pepper flakes
tablespoons lime juice
tablespoons olive oil
salt and black pepper to taste
tablespoon kosher salt
tablespoons ground cumin
teaspoon crushed red pepper flakes
teaspoons ground black pepper
tablespoon ground coriander
tablespoon chili powder
teaspoon ground cinnamon
(1 1/2-pound) flank steak

Instructions

Step 1

Start by making the salsa: in a mixing bowl, gently toss together diced avocados, minced onion, diced tomatoes, pressed garlic, and chopped cilantro. Drizzle in lime juice and olive oil, then season with 1 teaspoon cumin, 2 teaspoons crushed red pepper flakes, and salt and pepper to taste. Fold everything delicately so the avocado doesn’t turn mushy. Set aside to let flavors meld. For the spice rub, combine kosher salt, 2 tablespoons cumin, crushed red pepper, black pepper, coriander, chili powder, and cinnamon in a small bowl. Pat the flank steak completely dry with paper towels—this helps the rub stick and promotes a great crust. Massage the spice blend onto both sides. I prefer to do this ahead so the seasonings penetrate the meat. Fire up the grill to medium-high heat and oil the grate. When it’s hot, place the steak on the grill. Cook for 4 minutes per side, or until an instant-read thermometer reads 130°F in the thickest part. Remove and tent with foil
Step 2

let it rest 5 minutes. Slicing against the grain is crucial for tenderness. Plate the slices and spoon the vibrant avocado salsa over the top. It’s that simple.

Chef's Tip

For an extra char and smoky depth, sear the steak over direct heat, then move it to a cooler part of the grill to finish. I also chill the salsa for 15 minutes—it brightens the flavors and contrasts beautifully with the warm meat.

Storage Tips

Store leftover steak and salsa separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently in a skillet or slice it cold for salads; the salsa is best enjoyed fresh but will keep for a day.

Variation Tips

Serve with grilled zucchini or a crisp green salad. You can swap the flank steak for skirt steak or use the avocado salsa over grilled chicken thighs for a different twist.

Flank Steak with Avocado Salsa