For the steak:

1. In a baking dish, rub down the flank steak on both sides with avocado oil, 1 tablespoon of pink himalayan salt, black pepper and minced garlic. Once it is completely coated, pour the juice of two limes over the top and cover with plastic wrap. Place it back into the refrigerator if you are not cooking it immediately, but when you are ready to cook allow the flank steak to come to room temperature for 20-30 minutes.
2. Heat the grill to medium-high. Some flames are necessary for creating an outer crust on the steak.
3. Transfer the steak to the preheated grill and cook for 4 minutes on each side for medium. If it is a thicker flank steak, add 1 to 2 minutes to each side. Once cooked to desired temperature remove from the heat and cover with foil to rest.

For the dressing: 

1. In a blender combine the basil, green onions, avocado, cilantro,  juice from the 2 remaining limes, jalapeno and salt. Puree the ingredients adding the water a little at a time until you achieve your desired texture.
2. Remove the steak from the foil and slice, slice either with the grain or against the grain, into thin strips, whichever you prefer. Once it has been sliced, pour Green Goddess dressing down the middle to serve.