Grilled Chipotle-Lime Flank Steak with Avocado Salsa
Smoky chipotle-marinated flank steak charred over a grill and served with a fresh, zesty avocado salsa. This mexican-inspired grilling ready in about 27 minutes blends pounds flank steak, peppers chipotle peppers in adobo sauce, tablespoons lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds flank steak
- 2 peppers chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3, minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1, diced ripe avocado
- 1 cup, quartered cherry tomatoes
- 1/4 cup, finely diced red onion
- 2 tablespoons, chopped fresh cilantro
Instructions
- Step 1: In a bowl, combine 2 chipotle peppers in adobo sauce, 3 tablespoons lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth to create the marinade.
- Step 2: Place 1.5 pounds flank steak in a shallow dish and pour the marinade over it, coating evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove steak from marinade and place on the grill. Cook for 5-6 minutes per side for medium-rare, or until desired doneness, letting it develop grill marks.
- Step 4: While steak cooks, mix 1 diced ripe avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, and 2 tablespoons chopped fresh cilantro in a bowl. Season with a pinch of salt and a squeeze of lime juice if desired.
- Step 5: Let steak rest for 5 minutes after grilling, then slice thinly against the grain. Serve topped with the fresh avocado salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Chipotle-Lime Flank Steak with Avocado Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Chipotle-Lime Flank Steak with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Chipotle-Lime Flank Steak with Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chipotle-Lime Flank Steak with Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chipotle-Lime Flank Steak with Avocado Salsa?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
