Serve atop a bed of salad greens with fresh cilantro and jalapeños for an extra kick.
1 pint grape tomatoes, halved
⅓ cup avocado oil
2 teaspoons finely chopped garlic
½ teaspoon salt, divided
1 1-pound flank steak
½ teaspoon ground pepper
Preheat grill to medium-high or heat a grill pan over medium-high heat.
Combine tomatoes, oil, garlic and 1/4 teaspoon salt in a medium bowl; set aside.
Season steak with the remaining 1/4 teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare, 3 to 5 minutes per side.
Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.