Grilled Flank Steak with Mango Avocado Salsa

June 19, 2025

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Grilled Flank Steak is all about juicy steak, tenderized and full of taste from the most effective home made steak marinade, then grilled to perfection. I serve this protein-packed fundamental dish with a vivid, zesty Mango Avocado Salsa. It’s vibrant and recent—excellent for summer season dinners, BBQ’s, cook-outs, and household events.

Grilled Flank Steak (sliced) with Mango Avocado Salsa - on a white plate.

Recipe Highlights

Herb-Citrus Marinade: I mix recent rosemary and thyme with cumin, tamari, and a splash of each lime and orange juice to offer the steak a subtly savory, natural, and barely candy taste—a lot extra attention-grabbing than a primary soy marinade.
No In a single day Marinating: I marinate the flank steak for simply 2–6 hours, which provides it tons of taste rapidly, with out the danger of any bitter or overpowering notes from the herbs.
Basting: Whereas grilling, I like brushing the steak with a little bit reserved (boiled) marinade or just some olive oil and recent herbs. It creates a shiny end and an additional layer of taste that jogs my memory of an important steakhouse dinner.
Contemporary Mango-Avocado Salsa: My household is a big fan of pairing grilled steaks with something inexperienced, equivalent to my husband’s favourite steak recipe: Steak with Spinach Sauce and Candy Potatoes. To maintain up with a household custom, I serve this grilled flank steak topped with one thing inexperienced like a vibrant mango avocado salsa. It brings freshness and zing that balances the richness of the meat, and I like the way it makes the meal really feel lighter, livelier, and additional colourful.

Grilled Flank Steak (sliced) in a cast iron pan.

Grilled Flank Steak (sliced) with mango-avocado salsa on top - on a plate.

Flank Steak Marinade

The Marinade Elements: The marinade combines olive oil, tamari or soy sauce, lime juice, orange juice, balsamic vinegar, garlic, recent rosemary, thyme, floor cumin, salt, and black pepper. This mixture of citrus, herbs, and umami elements is designed to tenderize and taste the flank steak, giving it a balanced, savory base.
To make the marinade, whisk all of the elements collectively in a medium bowl or mix them in a resealable bag. Add the flank steak, guaranteeing it’s well-coated on all sides. Let the steak marinate within the fridge for a number of hours, turning sometimes, to permit the flavors to penetrate the meat totally earlier than grilling.

The photo shows all the ingredients needed to make grilled flank steak with mango-avocado salsa (with labels).

Combining the ingredients for the steak marinade in a small bowl.

Adding the flank steak together with the steak marinade into a large ziplock freezer bag.

Zipping the large ziploc freezer plastic bag with the steak and the steak marinade inside to marinate.

How you can Grill Flank Steak

Grill the steak over excessive warmth (or medium-high if utilizing a grill pan), about 4–5 minutes per facet for medium-rare or 5–6 minutes for medium.
Brush with reserved, boiled marinade or herbed olive oil for further taste.
Let the steak relaxation below foil for five–10 minutes, then slice thinly in opposition to the grain.

Brushing the grilled flank steak on a grill pan.

Mango-Avocado Salsa

Salsa Elements: This salsa blends diced ripe mango, avocado, recent cilantro, lime juice and zest, minced jalapeños, garlic, floor cumin, salt, and black pepper. It’s a vivid, recent topping that brings candy warmth and zing—excellent with grilled steak.
To make it, gently mix all of the elements in a bowl. Let the salsa sit for 10–quarter-hour for the flavors to meld, or serve immediately.
High grilled flank steak with mango-avocado salsa and serve this summer season meal instantly.

Serving Strategies

I like serving this steak and salsa with heat tortillas for DIY steak tacos, cilantro-lime black bean rice, or grilled corn. You can even add a easy inexperienced salad, some roasted veggies, or roasted garlic Parmesan mashed potatoes.

Storage, Reheating, Freezing, and Make-Forward

Storage: Retailer leftover steak and salsa in separate hermetic containers within the fridge for as much as 3 days.
Reheating: Gently reheat sliced steak in a skillet over low warmth or microwave in brief bursts. The salsa is all the time greatest served chilly or at room temperature.
Freezing: The cooked steak (sliced or complete) freezes properly for as much as 2 months. Thaw it in a single day within the fridge. The salsa doesn’t freeze properly, so I all the time make that recent.
Make-Forward: I prep the whole lot for the salsa besides the avocado a day forward, then add the avocado proper earlier than serving for the most effective texture.

Extra Flank Steak Recipes

Sliced Grilled Flank Steak topped with Mango-Avocado Salsa on a white plate.

Print

Grilled Flank Steak (with Mango Avocado Salsa)

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This Grilled Flank Steak is all about juicy steak, tenderized and full of taste from the most effective home made steak marinade, then grilled to perfection. I serve this protein-packed fundamental dish with a vivid, zesty Mango Avocado Salsa. It’s vibrant and recent—excellent for summer season dinners, BBQ’s, cook-outs, and household events.

Course Most important Course

Delicacies American

Key phrase grilled flank steak

Prep Time 30

Prepare dinner Time 20

Marinating Time 2

Whole Time 50

Servings

Energy 540kcal

Writer Julia

Elements

Flank Steak + Marinade:

2 lb flank steak (900 g)
2 tablespoons olive oil
2 tablespoons tamari or soy sauce
1 tablespoon lime juice
1 tablespoon orange juice
1 tablespoon balsamic vinegar
2 cloves garlic smashed
1 teaspoon recent rosemary finely chopped (or ½ teaspoon dried)
1 teaspoon recent thyme leaves stripped and chopped (or ½ teaspoon dried)
½ teaspoon floor cumin
Salt and freshly floor black pepper to style

Mango Avocado Salsa

2 massive ripe mangoes peeled, pitted, and diced
1 medium ripe avocado diced
¼ cup recent cilantro chopped
1 medium lime zested and juiced
2 small jalapeño peppers finely minced (take away seeds for much less warmth)
1 clove garlic finely minced
½ teaspoon floor cumin
Salt and black pepper to style

US Customary – Metric

Directions

Make the Marinade

In a medium bowl or resealable plastic bag, whisk collectively: Olive oil, tamari, lime juice, orange juice, balsamic vinegar, garlic, rosemary, thyme, cumin, and some beneficiant pinches of salt and pepper.

Marinate the Flank Steak

Add the steak to the marinade and guarantee it’s totally coated. Seal the bag or cowl the bowl, and refrigerate for two to six hours.
Tip: Don’t marinate in a single day—the recent herbs (particularly rosemary) can overpower and make the meat bitter.

Make Mango Avocado Salsa

Cube the mangoes into ½-inch cubes and the avocado into barely bigger items to assist them maintain their form.
In a bowl, gently combine the mango, avocado, chopped cilantro, and minced jalapeño. Add lime juice, lime zest, minced garlic, cumin, salt (begin with ¼ teaspoon), and black pepper, then style and regulate the seasoning as wanted.
For the most effective taste, let the salsa sit for 10–quarter-hour to permit the flavors to meld, or serve it instantly. I like to recommend making this salsa about 20 minutes earlier than serving it.
Use ripe however agency mangoes and avocado for the most effective texture, and don’t skip the lime zest—it actually makes the salsa pop.

Grill the Steak

Take away the steak from the fridge about half-hour earlier than grilling. Take away extra marinade from the steak (don’t rinse), and evenly pat dry.
Preheat your grill to excessive warmth (or warmth a grill pan to medium-high).
Grill the steak for about: 4–5 minutes per facet for medium-rare; 5–6 minutes per facet for medium.
Basting Tip: Whereas grilling, brush the steak a few times with a small quantity of reserved marinade (boiled for security if it touched uncooked meat) or with olive oil combined with chopped herbs for added aroma.
Switch steak to a chopping board. Tent loosely with foil and let relaxation 5–10 minutes.
Slice thinly in opposition to the grain for max tenderness.
High with mango-avocado salsa and serve.

Notes

Reduce in opposition to the grain – it shortens muscle fibers and provides you that tender chunk.
Don’t skip resting – It lets juices redistribute and prevents dry meat.

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