Balsamic Flank Steak with Plum and Avocado Salsa
Prep time
Cook time
Total time
This flank steak is tender and flavorful thanks to a balsamic marinade, and is finished off with a fresh and easy plum and avocado salsa.
Recipe type: Main
Serves: 3-4 servings
  • For the balsamic flank steak
  • 3 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp honey
  • 1 tsp yellow or dijon mustard
  • ½ tsp sea salt
  • Freshly ground black pepper
  • 1½ lb flank steak, cut into 3 or 4 pieces
  • For the plum and avocado salsa
  • 3 small ripe black plums, pitted and chopped
  • 1 shallot or ½ small red onion, finely chopped
  • 1 large ripe Haas avocado, peeled, pitted, and chopped
  • 1 tbsp lemon juice, or to taste
  • Sea salt and freshly ground black pepper, to taste
  1. To make the marinade, whisk together the balsamic vinegar, olive oil, honey, mustard, salt, and pepper in a large bowl. Add the steak and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight.
  2. When you are ready to cook the steak, remove the pieces from the marinade and pat them dry, discarding the marinade. Heat a large cast iron or other heavy skillet over high heat (use two skillets or cook in batches if your skillet won't hold all the steak at once). If your pan is well seasoned, you don't need any oil. If it seems dry, add a little avocado oil or olive oil right before adding the steak. If you prefer, you can also grill the steaks.
  3. Sear the steak for 3-4 minutes on the first side, then flip the steak over and cook for another 4-5 minutes for medium (or adjust the cooking time for your preferred doneness).
  4. Transfer the steak to a cutting board, cover loosely with foil, and let it rest while you make the salsa.
  5. To make the salsa, gently mix all the ingredients in a medium bowl. Taste and add more salt, pepper, or lemon juice if desired.
  6. Slice the steak against the grain and serve hot, topped with the plum and avocado salsa.
If you can't find flank steak, flatiron steak is a good substitute.
Recipe by SoFabFood at