Southwestern Grilled Flank Steak with Warm Avocado & Nectarine Salsa

I had a craving for warm and fruity salsa served over a juicy, grilled something or other. My usual go-to is chicken, but as I was rummaging through my cabinets for marinade ideas, I came across a seasoning packet with a succulent photo of a steak. After that, I was inspired to grab some flank steak and get to work!

I’m not a regular steak eater, so if I’m going to bother cooking some, I try to make sure that it will be worth my while. I used McCormick’s Grill Mates Southwest Marinade because it contained a lot of the spices that I felt would work really well with the salsa I had in mind. I also managed to avoid some extra prep time!

When I think of Southwestern cuisine, fresh guacamole always pops into my head. Therefore, I knew I wanted my salsa to have a few of those main components as well (avocado, onion, lime juice, and cilantro). I also had yellow peppers in the kitchen and thought they would add some nice color and crunch. The other key ingredients that brought the salsa together were nectarines and coconut oil, for a pleasant balance of sweetness.


To accompany the main dish, I grilled a few packets of sliced potatoes that I lightly oiled and seasoned. This meal was very easy to prepare and the flavors were absolutely delicious!


Southwestern Grilled Flank Steak with Warm Avocado & Nectarine Salsa

Rating: 51

Servings: 4

Southwestern Grilled Flank Steak with Warm Avocado & Nectarine Salsa


  • 2 lbs. flank steak (trimmed and cut into 4 equal pieces)
  • 1.25 oz. package Grill Mates Southwest Marinade
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • 2 tablespoons Coconut Extra Virgin Oil
  • 1 yellow pepper, seeded and chopped
  • 1 small sweet onion, chopped
  • 2 nectarines, peeled, pitted and diced
  • 1 avocado, pitted and diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro


  1. Prepare the marinade by whisking together the Southwest seasoning packet, vegetable oil, white vinegar and water. Place pieces of steak into a large sealable storage bag. Pour marinade mixture into bag, gently massaging into meat. Seal bag tightly and refrigerate for a minimum of 30 minutes.
  2. Set grill to medium-high heat. Depending on the thickness of the meat, for medium doneness, grill for about 5-7 minutes the first side and 4-5 minutes the second side. Prepare salsa while steak is grilling. (Note: When steak is done, remove from grill and allow to rest 2-3 minutes before serving.)
  3. To make salsa, start by heating coconut oil in skillet over medium heat. Sauté yellow pepper, onion and nectarines for 7 minutes, until softened. Reduce heat to low and gently stir in avocado, lime juice, salt and black pepper. Allow to cook for another 3 minutes, stirring frequently. Remove from heat.
  4. Serve steak topped with salsa and sprinkled with chopped cilantro.

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