I always have the best intentions when I am testing recipes with Farmer Girl meat. I select a cut of yummy meat, then faithfully find a yummy recipe, and then dutifully purchase needed ingredients. And then I live the average, everyday life of every rural, city, and suburban working mom. Read that as barely contained chaos interjected with random acts of children. And that, my friends, is where my test kitchen starts to fall apart. Inevitably, I cannot make said recipe on intended said day, due to everything mentioned above in the last sentence of the first paragraph.

And, inevitably, the ingredients I need get used for other dishes and desperate acts of getting-dinner-to-the-table. And so it went with my beloved flank steak I was so eager to try. I had found a lovely flank steak with homemade tomato jam and couscous recipe…fancy, fresh, and flank steak. Perfect! But I didn’t get the flank steak marinated for 8 hours, and I certainly did not get that homemade tomato jam made on Saturday morning. So what to do? Well, I improvised and used the ingredients I had on hand. And, my reasoning was that our grass fed flank steak really shouldn’t need to be marinated.  So I fired up the grill, brought my flank steak to room temp, showered it copiously with salt and pepper, and got to work on a making a little compote with whatever I could find in the larder. Which turned out to be avocado, tomato, scallions, and balsamic vinegar. Viola, flank steak with avocado and tomato compote was born…and it is delicious! My little A gobbled up two pieces of the steak in two minutes flat. And she’s kind of picky folks. The flank steak is tender and juicy, and the compote is perfect for the fresh tomatoes that will soon ripen on the garden vine.  This dish is easy to prepare, and better yet, fast. Enjoy!

Flank Steak with Avocado and Tomato Compote Recipe

Prep Time: 15 minutes

Cooking: Moderate

Cooking Time: 10 minutes

Serving Size: 2 to 3 servings

Ingredients

• 1 Farmer Girl Flank Steak, approximately 1.5 pounds, thawed
• Kosher salt
• Freshly ground black pepper
• 2 avocados, diced
• 1 ripe tomatoes, diced
• 3 scallions, chopped
• Balsamic vinegar

Directions

1.) Thaw Grass Fed Flank Steak for 24 to 72 hours in the refrigerator, in its packaging. Start the coals for a charcoal grill, or bring a gas grill to medium-high heat.  Create a section of indirect heat and direct heat. Remove Farmer Girl flank steak from its packaging and lay out on a cookie sheet.  Roll the lemon on the  counter top to release its juices, then cut in half. Squeeze one half of the lemon over one side of the flank steak. Sprinkle generously with kosher salt and freshly ground black pepper. Turn the steak over. Squeeze the remaining half of the lemon over the steak, and sprinkle generously with kosher salt and ground pepper. Let steak marinate at room temperature while grill heats.

2.) Avocado & Tomato Compote: To prepare the compote, dice the avocados and tomato. Add both to a medium sized bowl. Coarsely chop three scallions. Add to the bowl.  Add 2 tablespoons of balsamic vinegar. Sprinkle with kosher salt and freshly ground black pepper, then gently mix. Taste; add more balsamic vinegar to taste.  Let macerate at room temperature while grilling the flank steak.

3.) Grill Flank Steak: Brush the grill grate with oil to prevent the flank steak from sticking. Once the grill is hot, place the flank steak over direct heat. Close the grill lid and let the steak sear for 4 to 5 minutes. When the steak is thoroughly seared and releases from the grill, flip the steak. Close the lid and let cook for another 4 to 5 minutes over direct heat. Remove the steak from the grill when it easily releases from the grill grates. Plate and cover tightly with aluminum foil.  Let rest for 10 minutes. Cut a piece of  steak on the bias (against the grain), and check for finish. If the steak is not cooked to your preferred level of finish, simply throw it back on the grill, over indirect heat, and let it cook for a few more minutes. Repeat the resting process.

4.) Assemble & Serve: After the flank steak has rested, cut it in slices, against the grain. Cutting with the grain will result in chewy meat. Plate slices of flank steak, and top with a few spoonfuls of the avocado and tomato compote. Enjoy!

I hope you enjoy this quick and easy Flank Steak with Avocado and Tomato Compote Recipe!