It’s finally prime grilling season! Cooking in the spring and summer is such a pleasure – I love when our dinner is sizzling away on the grill and I can enjoy being outside for a few minutes. The char, caramelization and smokiness bring such great flavor to our grilled foods. The combination of these flavors along with a fresh, light and tangy topping is exactly what makes this Sunny Orange & Avocado Grilled Flat Iron Steak such a delicious dish!
It’s a great recipe for a weeknight or weekend, just prepare and marinate the steaks overnight or in the morning. Then you’ll be grilling and chilling by dinner time! We like to serve our Sunny Orange & Avocado Grilled Flat Iron Steak with brown rice, but I think it would be delicious wrapped in some warmed tortillas too! If you can’t find flat iron steak in your market, flank steak works well too!
How to Cut Orange Segments for Salsa:
Serve Family Style or Individually Plated:
Sunny Orange & Avocado Grilled Flat Iron Steak
Marinade & Steak:
- 1/2 cup oil I use olive or avocado
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cilantro or parsley if you don't care for cilantro
- 2 pounds flat iron steak or flank steak
- 2 navel oranges
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped cilantro or parsley if you don't care for cilantro
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 avocados
- Puree marinade ingredients in blender, chopper or food processor (or chop all finely) and pour into zip top bag with steak. Refrigerate/marinate 6-8 hours or overnight. Take out 30 minute before grilling.
Preheat Grill and Prepare Salsa
- Preheat grill to medium-high heat.
- Segment the Oranges: Slice the very top and bottom from the oranges (so they will sit upright on your cutting board) Follow the contour of the orange to cut off the outer peel. Work your way around the whole orange. Make sure to remove all skin and pith.
- Use a pairing knife or small serrated knife to cut between the membranes to release the orange segments. Cut each segment in half or thirds and place in medium bowl. Save the remaining flesh..
- Squeeze the juice from the remaining flesh/membrane into bowl before discarding. (Should be approx. 1¼ cups segment pieces and 3 tablespoons juice.) Add ¼ cup onion, 2 tablespoons cilantro, ¾ teaspoon salt, ¼ teaspoon pepper. Stir together and refrigerate.
Grill the Steak
- Remove steak from marinade and allow any excess to drip off. Grill steak for about 5 minutes on one side. Reduce grill heat to medium, turn steak over and continue to cook for about 5 minutes or until internal temperature measures about 140 degrees F. with an instant read thermometer or to desired doneness (see temperatures below).
- As it rests it usually increases a couple more degrees. We like ours medium. Remove steak to a platter, tent with foil and allow to rest 5-10 minutes.
- Rare - 125 - 130 degrees, Medium Rare - 130 -145 degrees, Medium - 140 - 145 degrees, Medium Well - 150 - 160 degrees, Well - 160 - 170 degrees
Finish Salsa and Slice Steak
- Slice avocados in half, remove pit and use a spoon to scoop out flesh. Slice and chop avocado. Add to orange mixture and gently toss to coat.
- Slice the steak across the grain into ¼ inch or thinner slices. Arrange sliced steak on a large platter, spoon orange and avocado salsa over the top.