Chipotle Flank Steak with Black Bean Avocado Salsa
Transform your next dinner into a flavor-packed experience with this Chipotle Flank Steak with Black Bean Avocado Salsa. Perfectly marinated in a smoky chipotle-lime blend, the tender flank steak is grilled to perfection, delivering bold, charred notes in every bite. Paired with a vibrant black bean avocado salsa, bursting with the freshness of ripe avocados, juicy cherry tomatoes, and zesty lime, this dish strikes the perfect balance of smoky, spicy, and refreshing. Ready in just 30 minutes of cook and prep time (with a quick marinade), this recipe is ideal for weeknight meals or entertaining guests. Serve it with warm tortillas, rice, or a crisp green salad for a complete, crowd-pleasing meal. Perfect for grill enthusiasts and fans of Tex-Mex cuisine, this recipe is a must-try.
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Recipe Information
Ingredients
- 1.5 lbs flank steak
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 can black beans, rinsed and drained
- 2 medium ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.25 cup cilantro, chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons lime juice (for salsa)
- 1 tablespoon olive oil (for salsa)
- 0.5 teaspoon salt (for salsa)
Instructions
In a small bowl, mix chipotle peppers, lime juice, olive oil, garlic, cumin, and salt to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Seal and refrigerate for at least 2 hours, or ideally overnight.
Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and pat off excess moisture with paper towels.
Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to confirm an internal temperature of 135°F for medium-rare or 145°F for medium.
Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain into thin strips.
While the steak is resting, prepare the salsa by combining black beans, diced avocado, cherry tomatoes, red onion, chopped cilantro, jalapeño, lime juice, olive oil, and salt in a large bowl. Gently mix to combine.
Serve the sliced flank steak topped with the black bean avocado salsa or with the salsa on the side for guests to add as desired.
Garnish with additional cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
