grilled flank steak with tomato and avocado salad

first, i apologize for my lack of food pictures this week.  david's computer was attacked by a virus so it is being repaired and, as you know, i have no computer of my own, so i must await the return of david's to upload my lovely food photos.  i will attach photos to all of this past weeks' posts later and give you a quick link, in case you are wondering what the food looks like before you make sorry! grilled flank steak

coat a 1 pound flank steak in about 2 tablespoons of olive oil, then 2 teaspoons of kosher salt & 1 teaspoon of freshly ground pepper.  over a high flame on the grill, cook the steak for about 5 minutes per side.     

when it is cooked, set it aside and cover with foil.  let it rest for 10 minutes, then slice the steak perpendicular to the grain into 1/4 inch slices.   

sliced avocado and cherry tomato salad   while the steak is grilling, or if you'd rather enjoy the outdoors and a glass of wine while the steak cooks do this beforehand, rinse 1 pint of heirloom cherry tomatoes.  slice them in halves and set aside.

cut an avocado in half, lengthwise.  remove the pit by thrusting a large knife into it, letting the knife remain in the pit.  then carefully twist the knife, loosening the pit to remove it.  take the knife and slice the avocado (while in the skin) lengthwise.  with a large metal spoon, scoop out the avocado by running the spoon along in between the skin and flesh.

plate the tomatoes and avocado slices.  drizzle them with lemon juice and olive oil.  and, then sprinkle with salt and pepper.  place your steak strips alongside your salad and enjoy!