|2 lb. flank steaks, or 4 rib-eye steaks, about 1/2 pound each
1 yellow onion
2 cloves garlic, finely minced
2 tsp. each ground cumin and black pepper
1/2 cup fresh lemon juice
For the avocado Salsa:
4 plum (Roma) tomatoes
1 tsp each jalapeno Chile and garlic, minced
1/4 cup finely chopped green bell pepper
3 Tb. finely minced red onion
2 Tb. Red wine vinegar or fresh lemon juice
2 Tb. minced fresh cilantro
1/2 cup olive oil
Salt and freshly ground pepper
Olive oil for brushing
|Put the steak(s) in a shallow nonaluminum dish. Coarsely chop the yellow onion. In a blender or food processor, combine the onion, garlic, cumin, pepper, and lemon juice. Pulse a few times to chop. Pour over the steak(s), cover, and let stand at room temperature for a least 1 hour.
Meanwhile, prepare the salsa: Peel and pit the avocados, cut into � inch chunks, and place in a bowl. Peel and seed the tomatoes, cut into 1/2 �inch chunks, and add to the bowl with the avocados. Add the jalapeno, garlic, bell pepper, red onion, vinegar, cilantro, olive oil, and slat and pepper to taste and mix well. Set aside at room temperature.
Prepare a fire in a charcoal grill, or preheat a gas grill or broiler (grill). Remove the steak(s) from the marinade. Brush lightly with oil and sprinkle with slat. Place on the grill rack or on a broiler (grill) pan. Grill or broil 4-6 inches from the heat source for about 4 minutes on each side for medium-rare. If using flank steak, slice crosswise on the diagonal. Serve at once and pass the salsa at the table.