Cuban-Spiced Steak with Garlicky Avocado, Tomato & Onion Salad

Directions

1. Wash and dry all fresh produce.
2. Juice the citrus into a medium bowl, then set aside.
3. Peel and mince the garlic and add it to the citrus with oil and spices; whisk until evenly blended.
4. Peel, halve, and thinly slice the onion, then toss it in the bowl with the dressing to marinate.
5. Preheat a skillet over medium-high heat.
6. Pat the steak dry and season it on both sides with the listed spices; set on a plate.
7. When the skillet is hot, add a little oil and swirl to coat the bottom. Sear the steak until it reaches your desired doneness, about 2–5 minutes per side, then transfer to a plate and loosely cover with foil.
8. While the steak cooks, cut the tomatoes into wedges and add them to the bowl with the onions.
9. Halve and pit the avocado; scoop it out and cut into bite-sized pieces, then add to the salad bowl.
10. Strip cilantro leaves from the stems, mince, and fold into the salad; toss gently to combine.
11. Slice the rested steak thinly against the grain.
12. To serve, divide the steak onto plates, scoop or ladle salad beside it, and drizzle with any remaining dressing.