Liberally season your flank steak with sea salt, black pepper, chili powder, onion powder, garlic powder with a squeeze of fresh lime juice and some olive oil.
Allow your flank steak to marinate at room temperature while grilling your guacamole ingredients.
Drizzle Avocado, Jalapeños, Onion and Lime with olive oil and season with salt and pepper. Place on a hot grill for 2-3 minutes, just to get those pretty grill marks and to lightly cook.
Allow veggies to cool enough to handle, then make guacamole as usual. Seasoning to taste with additional sea salt, pepper and as much fresh cilantro as you prefer. For additional spice, add some crushed red pepper flakes. Set aside, can be chilled or served at room temperature.
Grill your flank steak on high heat... for medium rare 2-3 minutes per side or until it reaches an internal temperature of 130 degrees. Remove from the grill, cover with foil and allow to rest for 5 minutes (while cooking kebobs)
Assemble kebobs, lightly drizzle with olive oil and season with salt and pepper. Grill over high heat, leaving grill marks on the veggies and halloumi but not over cooking.
Thinly slice your beautiful flank steak, top with grilled guacamole and serve with halloumi kebobs. Enjoy.
I prefer to cook my Flank Steak via Sous Vide before grilling, I simply HATE overcooked meat. Sous Vide helps to ensure your meat is cooked perfectly every time, however it's not required.If you choose to sous vide, perfect medium rare (pictured) is 130 degrees in Sous Vide for 30 minutes then grilling over high heat for 1 minutes per side on a super hot grill.