Grilled Flank Steak with Avocado and Olive Salsa

• From: California Olive Board

Ingredients

• 1 cup finely diced red onion, (1/8-inch)

• 1/4 cup red wine vinegar

• 2 Tbs olive oil

• 2 Tbs chopped tarragon

• 1 Tbs chopped thyme

• 1 1/2 tsp kosher salt

• 1/2 tsp ground black pepper

• 1 med. avocado, diced (1/2-inch)

• 1 cup olives, halved

• 1 cup cherry tomatoes, halved

• 1 1/2 lbs flank steak

Thanks to an olive oil and vinegar marinade this flank steak will be succulent even after grilling.

Directions

• In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt and pepper. Set aside. Spoon 1/3 cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes.
• Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side.
• Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place on to serving plates and top with avocado olive salsa just before serving.