For the Steak:
For the Avocado Salsa:
- 2 pounds Flank Steak
- 1 cup Oil
- juice from 4 Lime
- 1/2 cup Rice Vinegar
- 1 cup Fresh Cilantro, loosely chopped
- 2 tablespoons Adobo Sauce
- 4 Chipotle Peppers
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 3 Tomatillos
- 1 Jalapeño
- 1/4 cup Fresh Cilantro, roughly chopped
- 1 Avocado, halved and pitted
Add steak to a large ziplock bag with oil, lime juice, rice vinegar, cilantro, adobo sauce, chipotle peppers, salt, and black pepper.
Turn the steak to coat in the marinade evenly. Let side in the refrigerator for at least 1 hour, up to overnight.
Heat grill (or grill pan) to medium-high heat.
Remove steak from marinade and grill until desired doneness. I recommend about 4 to 5 minutes per side for medium rare.
Remove steak from heat and let rest 15 minutes before slicing.
While the steak is resting, add all ingredients for avocado salsa to a food processor or blender. Pulse until combined.
Serve steak immediately with avocado salsa.