1/2 grass fed lb flank or skirt steak
1 fresh avocado
1 small red onion
1 bunch cilantro
salt and pepper
Cut avocado and mango into small cubes
Finely dice onion
Chop 1 tablespoon fresh cilantro
Combine ingredients in mixing bowl
Squeeze 1/2 lime into salsa
Add salt and pepper to taste
Lightly toss, cover and refrigerate while cooking steak
Salt and pepper to taste (note flank steak is also great for marinating and if you do carne asade or a tropical marniade that will work well)
Preheat grill (or grill pan)
I used a grill pan and finished cooking in the oven. If you do this, preheat oven to 425F degrees.
Grill steak 4 minutes per side
Finish in the oven until desired doneness, a meat thermometer is perfect for this. I like medium-rare for this dish.
Allow to rest 5 minutes before cutting. This is important so the juices don’t run out.
With a ring mold (or cut the top off a plastic cup) spoon salsa mixture onto plate
Cut meat against the grain into thin slices
Layer meat on top of salsa
Garnish with lime wedge and springs of cilantro