Good-For-You Meats

Lean cuts of beef, lamb, and pork provide protein as well as essential vitamins and minerals for optimum health.

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Grilled Flank Steak with Onions, Avocado, and Tomatoes

HANDS-ON 20 MIN.

TOTAL 30 MIN.

Flank steak is a lean cut of beef and an excellent source of protein.

2 medium-size red onions, cut into ½-in.-thick slices

Cooking spray

1½ lb. flank steak, trimmed

1 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

2 cups cherry tomatoes, halved

¼ cup balsamic vinegar

1 ripe peeled avocado, cut into 8 wedges

Chopped fresh cilantro (optional)

Lime wedges (optional)

1. Preheat grill to high (450°F to 500°F). Lightly spray onions with cooking spray. Place onions on grill grates; grill 10 minutes on each side or until tender. Place onions in a bowl; cover tightly with foil. Keep warm. Lightly spray steak with cooking spray; sprinkle with ¾ teaspoon salt and ¾ teaspoon pepper. Place steak on grill grates; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.

2. Add tomatoes, balsamic vinegar, and remaining ¼ teaspoon kosher salt and ¼ teaspoon black pepper to onions; toss gently to combine. Place steak on plates; top each with ½ cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces. Sprinkle with cilantro and serve with lime wedges, if desired.

SERVES 6 (serving size: about 4 oz. steak, ½ cup tomato mixture, and 4 avocado pieces) CALORIES 262; FAT 14g (sat 4g, unsat 9g); PROTEIN 24g; CARB 10g; FIBER 4g; SUGARS 5g (added sugars 0g); SODIUM