In a large bowl, add 2 tablespoons olive oil, steak,cumin, paprika, chili powder, sea salt and freshly ground black pepper to taste and flank steak and marinate in the refrigerator for at least 20 minutes.
On an indoor grill, over medium high heat, grill steak 3 to 5 minutes per side until steak is cooked through.
In a small bowl, add cilantro, tomatoes, lime juice, avocado, 1 tablespoon olive oil and sea salt and freshly ground black pepper. Stir to combine.
Slice steak and serve with cilantro salsa.
Notes
SERVING SUGGESTION: Steamed small new red potatoes tossed with a little butter and chopped parsley.VEGETARIAN: Use vegetarian steak strips instead of flank steak.GLUTEN FREE: No changes necessary.NUTRITION: 405 Calories; 29g Fat; 31g Protein; 7g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.