Grilled Flank Steak with Confetti Salsa

• 1 red bell pepper, stemmed, seeded and chopped (3/4 cup)
• 1/2 red onion, chopped
• 1 clove garlic, chopped
• 1 avocado (about 10 oz.), pitted, peeled and chopped
• 1 cup diced fresh mango (about 15 oz.)
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• Salt and pepper
• 1 2 1/2-lb. flank steak, trimmed
• 1 teaspoon olive oil 

Preparation

1. Combine bell pepper, onion, garlic, avocado, mango and lime juice in a small bowl. Stir in cilantro and season with salt and pepper. Set salsa aside.
2. Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches above coals. (Or preheat broiler and set broiling rack 6 inches from heat source.)
3. Rub steak with oil and season both sides with salt and pepper. Grill or broil steak, about 6 minutes per side for medium-rare. Remove steak to a work surface, cover loosely with foil and let sit for 10 minutes. Slice steak very thin on diagonal and serve with salsa.

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JULY 2008