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Associa Family Cookbook Volume III | 91 1. Add flank steak to a large bowl or platter. Add the lime zest, black pepper, salt, ground cumin, cayenne pepper, olive oil, lime juice, and 1 clove of pressed garlic and rub into the meat. Allow the steak to marinate in the refrigerator for at least 30 minutes. 2. Make the avocado-lime salsa by adding the avocados, red onion, jalapeño, cilantro, lime juice, and lime zest to a bowl. Drizzle with olive oil and add a few pinches of salt and pepper. Gently fold the ingredients together. Cover with plastic wrap and refrigerate until ready to use. 3. Meanwhile, lightly brush baguette slices with olive oil and sprinkle with salt and pepper. Hold each slice over the flame of a gas burner with a pair of tongs until lightly golden and slightly charred. Repeat until all slices are toasted and charred. Then, rub each crostini lightly with the remaining whole garlic clove. Set aside. 4. Remove steak from the refrigerator and let rest for 30 minutes at room temperature. 5. Place a large grill pan over high heat; once the pan is very hot, drizzle with olive oil and add the flank steak. Grill the steak for about 4 minutes on each side for medium-rare. Transfer to a plate and let rest for about 10 minutes. Then, slice the steak very thinly against the grain. 6. Return to the hot grill pan and add the cherry tomato halves, cut-side down, for 30 seconds or until lightly charred and softened. 7. Assemble the crostini by adding several thin slices of the grilled flank steak to a piece of toast. Top with a spoonful of the avocado-lime salsa and a grilled cherry tomato. 8. Arrange on a platter and sprinkle with salt and pepper. Serve with the remaining charred cherry tomato halves and avocado-lime salsa on the side. directions Did You Know? The Italian word "crostini" translates to "little toasts."

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