Cuban Flank Steak With Avocado And Tomato Salad

• 1/4 olive oil
• 1/4 fresh lime juice
• 2 tablespoons orange juice
• 4 garlic cloves
• 2 tablespoons water
• 1/2 cumin
• 1/2 salt
• 1/2 black pepper
• 1/2 dried oregano
• 1 handful fresh cilantro
• 1 flank steak
• 1 avocado chopped
• 1 tomato chopped
• 4 tablespoons red onion finely chopped

1. Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce.
2. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight.
3. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes.
4. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain.
5. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken.
6. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

olive oil, lime juice, orange juice, garlic, water, cumin, salt, black pepper, oregano, cilantro, flank steak, avocado, tomato, red onion

Taken from www.yummly.com/recipe/Cuban-Flank-Steak-With-Avocado-and-Tomato-Salad-1655501 (may not work)