On the Grill
Grilled Colombian-Style Flank Steak & Okra with Creamy Avocado
½ cup dark beer
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon black pepper
1 (1-pound) flank steak, trimmed
½ pound okra
1 Hass avocado, halved and pitted
2 scallions, finely chopped
1 jalapeño pepper, seeded and minced
2 tablespoons lime juice
1 Combine beer, Worcestershire sauce, cumin, ¼ teaspoon of salt, and ¼ teaspoon of black pepper in large zip-close plastic bag and add steak. Squeeze out air and seal bag. Refrigerate, turning bag occasionally, at least 1 hour or up to 6 hours.
2 Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire. If using wooden skewers, soak 8 (8-inch) skewers in water 30 minutes.
3 Remove steak from marinade; discard marinade. Wipe off excess marinade from steak. Place steak on grill rack and grill until instant-read thermometer inserted into side of steak registers 145°F for medium, about 5 minutes per side. Transfer to cutting board; keep warm.
4 Meanwhile, thread okra evenly onto 2 parallel skewers, holding skewers about ¾-inch apart. Lightly spray okra with nonstick spray and sprinkle with ¼ teaspoon of salt. Place skewers on grill rack and grill until okra is lightly charred and softened, about 4 minutes. Transfer to platter.
5 Scoop avocado into serving bowl and coarsely mash. Stir in scallions, jalapeño, lime juice, and remaining ¼ teaspoon salt and ¼ teaspoon pepper.
6 Cut steak into 12 slices; transfer to platter with okra. Serve with avocado mixture.
PER SERVING (3 slices steak, ¼ of okra, and ¼ cup avocado mixture): 255 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 42 mg Chol, 732 mg Sod, 10 g Carb, 1 g Sugar, 5 g Fib, 26 g Prot, 78 mg Calc.