Grilled Flank With Guacamole




  • 1/2 cup olive oil
  • 1/2 cup plus 2 Tbsp fresh lime juice
  • 2 Tbsp TABASCO Soy Sauce
  • 1/2 cup plus 2 Tbsp chopped freshly cilantro leaves
  • 1 medium-size yellow onion, thinly sliced
  • 2 Tbsp chopped garlic
  • 2 Tbsp Cajun Chef Jalapeno peppers, chopped
  • Konriko Creole Seasoning to taste
  • 1 flank, about 1 1/2 lbs
  • 2 Tbsp chopped green onions (green and white part)
  • 2 medium-size Haas avocados, peeled, pitted and diced
  • 1 medium-size tomato, diced
  • Sour Cream


Combine the oil, 1/2 cup of the lime juice, the soy sauce, 1/4 cup of the cilantro, the yellow onion, the garlic and 1 Tbsp of the jalapenos in a large shallow dish. Season with salt and pepper. Put the flank in the marinade, cover and refrigerate for three to six hours, turning it once or twice. Prepare the grill. Remove the flank from the marinade. Grill the steak for five to seven minutes, depending on desired doneness, on each side. Meanwhile, combine the green onions, the avocados, tomatoes, the remaining two Tbsp lime juice, and the remaining Tbsp jalapenos in a small bowl and mix gently. Season with salt and black pepper. When ready to serve, slice the meat across the grain into thin strips. Serve with guacamole and garnish with sour cream. Makes 4 servings.

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