Santa Fe Grilled Flank Steak with Roasted Zucchini & Fresh Avocado
From the foundersAlexander Eriksson·Founder & CEO
Flank steak rubbed with Southwestern spices, seared on the stovetop and served alongside oven-roasted zucchini with fresh lime and avocado.
Ingredients
2 servings
- 550 gflank steak (oxfilé/lövbiff/flankstek)
- 2 stzucchini
- 1 stÄtmogen Avokado 3-pack Klass 1 ICA 🏷️
- 1 stLime 1-pack Klass 1 ICA 🏷️
- 1 tbspolive oil
- 15 gSmör Normalsaltat Svenskt 82% 500g Arla 🏷️
- 1 tspgarlic powder
- 1 tspground cumin
- 1 tspsmoked paprika
How to make it
- 1
Preheat the oven to 220°C.
- 2
Toss sliced zucchini with 0.5 tbsp olive oil, salt, pepper, and half of the garlic powder. Spread onto a baking sheet and roast in the oven for 15 minutes until tender and browned at the edges.
- 3
Combine ground cumin, smoked paprika, remaining garlic powder, 1 tsp salt, and black pepper. Rub the spice mixture evenly over the flank steak.
- 4
Heat a heavy skillet (preferably cast iron) over high heat on the stovetop with the remaining 0.5 tbsp olive oil until smoking hot.
- 5
Sear the steak for 4-5 minutes per side for medium-rare. During the last minute of cooking, add the butter to the skillet and spoon it over the steak.
- 6
Transfer the steak to a cutting board and let it rest for 5 minutes.
- 7
Slice the steak thinly against the grain. Serve alongside the roasted zucchini and top with fresh avocado slices and a squeeze of fresh lime juice.
Kitchen tips
- Always slice flank steak against the grain to ensure tender bites.
- Ensure the skillet is piping hot before adding the steak to get a deep, flavorful crust.
AI-generated content. Always verify ingredients and allergen information yourself.
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