Grilled Flank Steak with Avocado and Olive Salsa


  • 1 51 Red onion, finely diced (1/8-inch)
  • 1/4 51 Red wine vinegar
  • 2 tablespoons Olive oil
  • 2 tablespoons Chopped tarragon
  • 1 tablespoon Chopped thyme
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Ground black pepper
  • 1 medium avocado
  • 1 51 California Black Ripe Olives, halved
  • 1 51 Sweet 100 tomatoes, halved
  • 1 1/2 pounds flank steak


  1. In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt and pepper. Set aside.
  2. Spoon 1/3 cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Ripe Olives and tomatoes and set aside.
  3. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes.
  4. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side.
  5. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips.
  6. Place on to serving plates and top with avocado olive salsa just before serving.*Serving suggestion: Serve with warm grilled tortillas.