Flank Steak | Seared Flank Steak, Heirloom Tomatoes & Sliced Avocado | Quick Dinner Recipe

Seared Flank Steak with Heirloom Cherry Tomatoes & Sliced Avocados

We aren't health nuts - by any stretch. Sometimes, we're just in the mood for something simple without a heavy sauce - something that is fresh, flavorful and, wait, did I mention simple?  After a long weekend of rich food, this is what my body craves on a Monday night.

Flank Steak (also known as a flat iron steak)  is a great option for a quick 'real' dinner.  It is a more affordable steak (than say, rib-eye or filet) has great flavor and it cooks in about 10 minutes... just enough time to slice the tomatoes and avocados.

Seared Flank Steak
2-4 servings

1 - 1 pound flank steak
2 tablespoons of olive oil
2 teaspoons of sea salt
1 teaspoon of fresh cracked black pepper

Over a high flame, heat a cast iron skillet, griddle, or pan for 5 minutes.  It is important to start with a hot pan to get a good sear (just as if you were doing it outside on the grill).  In the meantime, coat the flank steak in olive oil, then salt & pepper.

Put a little bit of the oil (like a 1/2 tablespoon) in the pan and put in the steak.  Cook for 3-4 minutes on each side.  If your steak is too thin, it may take less time... longer if it is extra thick.

Take out the steak and set it aside, cover with foil and let it rest for 10 minutes.  Slice the steak perpendicular to the grain into 1/4 inch slices.   

Sliced Avocado and Cherry Tomatoes
4 servings

2 cups of cherry tomatoes (heirloom, if you can find them)
2 avocados
2 tablespoons of olive oil
1 lemon, juiced
sea salt & pepper

Rinse the cherry tomatoes.  Slice them in halves or quarters (depending on size).  Set aside.

Cut the avocado in half, lengthwise.  Remove the pit by thrusting a large knife into it, letting the knife remain in the pit.  Then twist the knife, loosening the pit, removing it.  Take a knife and slice the avocado (while in the skin) lengthwise.  With a large spoon, scoop out the avocado by running the spoon on the outside of the flesh.

In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.  Drizzle over the cherry tomatoes and avocado.