Ingredients

2 pounds flank steak
½ cup extra virgin olive oil
3 minced garlic cloves
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped oregano
1 teaspoon salt
½ teaspoon pepper

Avocado Corn Salsa:
2 diced avocados
3 diced Roma tomatoes
1 (15-ounce) drained can yellow corn
½ diced red onion
¼ cup chopped cilantro
juice of one lime

Directions

In a large bowl or ziplock bag, add ½ cup extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 tablespoon chopped oregano, 1 teaspoon salt, and ½ teaspoon pepper. Add 2 pounds flank steak and marinate for 1 hour or overnight.

Preheat the grill to high heat. Discard marinade and add flank steak to the grill. Let the steak cook on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness.

Medium rare is 130-135 degrees internal temperature. Remove the steak from heat, cover with aluminum foil, and let rest for 10 minutes.

To make the avocado corn salsa, add the 2 diced avocados, 3 diced Roma tomatoes, 1 (15-ounce) drained can yellow corn, ½ diced red onion, ¼ cup chopped cilantro, and juice of one lime to a medium-sized bowl and mix until combined.

Slice the steak across the grain and top with avocado corn salsa.