Cuban Flank Steak With Avocado and Tomato Salad

Cuban Flank Steak With Avocado and Tomato Salad

By Laila Al Qadi
0’ Prep time
45’ Cook time
45’ Total time
1162 Calories
1 Serving


The recipe Cuban Flank Steak With Avocado and Tomato Salad can be made in about 45 minutes. One portion of this dish contains approximately 57g of protein, 85g of fat, and a total of 1163 calories. For $11.27 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 1. It is brought to you by Foodista. 2 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. valentin day will be even more special with this recipe. If you have hand full of cilantro, garlic cloves, ½ cumin, and a few other ingredients on hand, you can make it. Only a few people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Flank Steak with Tomato-Avocado Salsa, Grilled Flank Steak with Avocado and Two-Tomato Salsa, and Slow-Cooker Cuban Flank Steak are very similar to this recipe.
Laila Al Qadi 0 Followers

Step by Step

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Step 1

Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a “Bullet” which I love and is perfect for making the mojo sauce.
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Step 2

Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight.
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Step 3

Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes.
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Step 4

Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain.
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Step 5

Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken.
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Step 6

Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.


  • table salt
    table salt
    1 teaspoon
  • water
    2 tbs
  • black pepper
    black pepper
    1 teaspoon
  • cilantro
  • lime juice
    lime juice
    242 milliliters
  • tomato
  • oregano
    1 teaspoon
  • whole garlic cloves
    whole garlic cloves
  • olive oil
    olive oil
    216 milliliters
  • flank steak
    flank steak
  • orange juice
    orange juice
    2 tbs
  • avocado
  • red onion
    red onion
    4 tbs
  • cumin
    1 teaspoon

Nutrition Facts

Amount Per Serving
Calories 1162.77kcal 58.14%
Fat 85.23g 131.12%
Saturated Fat 15.11g 94.43%
Carbohydrates 57.1g 19.03%
Net Carbohydrates 38.62g 14.04%
Sugar 13.46g 14.96%
Cholesterol 135.6mg 45.2%
Sodium 2480.97mg 107.87%
Protein 56.74g 113.48%
Vitamin C 133.48mg 161.8%
Vitamin B6 2.32mg 116.01%
Selenium 69.95µg 99.93%
Vitamin B3 19.12mg 95.6%
Vitamin K 98.62µg 93.93%
Vitamin E 12.72mg 84.8%
Fiber 18.48g 73.92%
Potassium 2583.65mg 73.82%
Zinc 10.75mg 71.68%
Phosphorus 676.33mg 67.63%
Folate 258.34µg 64.59%
Manganese 1.18mg 58.95%
Vitamin B5 4.86mg 48.55%
Iron 8.01mg 44.51%
Magnesium 168.17mg 42.04%
Copper 0.81mg 40.73%
Vitamin B2 0.64mg 37.41%
Vitamin B12 2.06µg 34.28%
Vitamin B1 0.49mg 32.98%
Vitamin A 1586.04IU 31.72%
Calcium 214.68mg 21.47%
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