Grilled Flank Steak With Avocado Relish

• 2 teaspoons grated lime rind, divided
• 4 teaspoons avocado oil or fruity extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1 cup diced peeled avocado
• 1/2 cup chopped plum tomato
• 2 tablespoons chopped red onion
• 1 tablespoon fresh lime juice
• 2 teaspoons finely chopped seeded jalapeno pepper (about 1 small)
• 4 lime wedges

1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.
2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeno pepper in a small bowl. Serve sliced steak with the relish and lime wedges.
6. Wine note: When it comes to red meat, fattier cuts benefit from big red wines, whose drying tannins help to balance the food. With a leaner cut and a summery preparation like Grilled Flank Steak with Avocado Relish, opt for a supple California merlot, like Clos du Bois Merlot North Coast 2005 ($15). This wine has soft tannins and juicy plum and black cherry flavors that meld with the fruity combination of avocado and tomato. -Jeffery Lindenmuth

lime rind, avocado oil, salt, freshly ground black pepper, garlic, flank steak, cooking spray, avocado, tomato, red onion, lime juice, seeded jalapeufo pepper, lime wedges

Taken from www.myrecipes.com/recipe/grilled-flank-steak-with-avocado-relish (may not work)