3 Avocados – peeled, pitted and diced
½ onion, minced 1 Tbsp kosher salt
2 Roma tomatoes, diced 2 Tbsp ground cumin
1 clove garlic, pressed 1 tsp crushed red pepper flakes
1 bunch fresh cilantro, chopped 2 tsp ground black pepper
1 tsp ground cumin 1 Tbsp ground coriander
2 tsp crushed red pepper flakes 1 Tbsp chili powder
3 Tbsp lime juice 1 tsp ground cinnamon
3 Tbsp olive oil 1 (1-1/2 pound) flank steak
Salt and black pepper to taste
Salsa: Place the avocados, onion, tomato, garlic and cilantro into a mixing bowl. Season with 1 tsp cumin, 2 tsp red pepper flakes, lime juice and olive oil. Season to taste with salt and pepper and stir gently until evenly combined; set aside.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub: Combine the kosher salt, 2 Tbsp cumin, 1 tsp crushed red pepper, coriander, chili powder and cinnamon in a bowl; set aside.
Dry the flank steak with paper towels and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steak from the grill, cover with aluminum foil and let rest 5 minutes before slicing against the grain. Arrange onto a platter and top with salsa to serve.