Carne Asada: The perfect dish for a Mexican Holiday

Ingredients:

• 1/4 cup fresh lime juice
• 2 garlic cloves, minced
• 1/2 tsp freshly ground black pepper
• 1/8 tsp salt
• 1 (1 1/2 lb.) flank steak, about 1-inch thick
• 1 large red onion, sliced into 1/4-inch rounds
• 1/2 tsp extra-virgin olive oil
• 1 small avocado, sliced into 1/4-inch pieces
• 1 cup fresh tomato salsa

Makes 4 Servings

1. In a 9"X 13" glass baking dish, combine the lime juice, garlic, pepper and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate the steak at room temperature for 20 minutes, turning once.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
3. While steak is resting, in a medium bowl toss the onion with oil. Grill, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado and salsa.

WW POINTS VALUE: 8 per serving

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was Cinco de Mayo yesterday and this dish look so good. It was a delicious dinner. You can do so much with steak. I used filet mignon instead of flank steak and the meal was just as delicious. I didn't have red onion either so I used a yellow onion instead. Yellow onions work just as well as red onions. The salsa and the avocado give the steak some additional flavor. This dish made me feel like I was back in Mexico. Eat your hearts out Bobby Flay and Jose Garces!