Buttery, nutty avocados: Buying, preparing

Beautifully balanced flavors make this salad a taste bonanza. Tart-sweet oranges, piquant red onion, and refreshing mint complement the rich avocados perfectly.     

1. Soak onion in small bowl of ice water to crisp. Peel oranges with knife, removing all of white pith. Cut crosswise into thin wheels.

2. Pit, peel, and slice avocados and put in medium bowl. Drain onion well and add to bowl along with oranges, olive oil, mint, lemon juice and salt. Toss to coat.

Nutritional info per serving: 286 cal, 3 g pro, 18 g carb, 9 g fiber, 25 g fat, 3.5 g sat fat, 0 mg chol, 153 mg sodium

Flat iron steak has been growing in popularity on restaurant menus and at butcher counters across the country. Uniform in thickness, this rectangular cut of meat is perfect for grilling. More popular in Nebraska and Florida where it was developed, you might also ask for top blade steak if your butcher isn’t quite sure what you’re talking about when you go to order if for the first time.

Cook the steak: Season steak with salt and pepper and lime juice. Heat oil in a 12-inch nonstick skillet over medium-high heat (or cook on grill). Add steak and cook to medium rare, turning once, about 6-7 minutes per side. Remove to a cutting board and let rest.

Prepare the filling: In a small bowl whisk together lime, vinegar and sugar. Pour half of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing and let stand 30 minutes or overnight.

Assemble: Pour dressing off of marinated onions and discard. Add onions to large salad bowl. Add oranges, avocados, cilantro and mint. Very gently toss once or twice.

Slice meat very thinly. Add two or three slices to each tortilla. Top with salad. Garnish with lime wedges and cilantro sprigs. Serve with beans and rice. Serve immediately.