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Thursday, June 23, 2011

Grilled Flank Steak with Pepper Salsa

We are back from the beach, refreshed and slightly tanned, if not a few pounds heavier (Grotto pizza, you are a blessing and a curse). I am happy to get back into cooking grilling everything in sight. Can you grill avocado? Because I want to.

I made this dish before we left and it was sooooo good. The pepper salsa made the dish and was the absolutely perfect accompaniment to the flank steak. This is definitely one of our top all time favorites. I served it with grilled veggies which are pretty much my go-to side dish these days. This time I added sun-dried tomatoes to the mix. I highly recommend grilling those babies, so delicious!


Ingredients:
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar
2 Tbsp olive oil
4 garlic cloves, minced
Freshly ground black pepper
Salt

Steak
1.5-2-pound flank steak, trimmed of fat
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped
1 large jalapeno, finely chopped
6 green onions, thinly sliced
3 garlic cloves, minced
2 tbsp chopped basil (cilantro would also be good)
1/2 teaspoon red chili flakes
2 tbsp sherry vinegar
2 tbsp olive oil
Salt and freshly ground black pepper to taste

Directions:
Prepare the marinade by mixing all marinade ingredients together in a large zip lock bag. Add the trimmed steak to the bag and marinate for 20 minutes on the counter top or longer, even overnight, in the fridge. If you choose to marinate the steak for a longer period of time in the fridge, remove the zip lock bag from the fridge while you prepare the grill and salsa so that it comes to room temperature before grilling.

Prepare the salsa by combining all of the ingredients in a bowl. Refrigerate until ready to use if preparing ahead of time.

Prepare your grill. Remove the flank steak from the zip lock bag and discard the additional marinade. Pat the steak dry with paper towels and sprinkle steak with salt and pepper. When the grill is hot, add the steak and cook both sides to your desired temperature. When the steak is cooked to your liking, transfer it from the grill to a clean plate, cover with foil and allow to rest for 5-10 minutes.

Slice the steak against the grain in 1/4 inch slices. Serve topped with pepper salsa.

Serves 4-6.

Adapted from Simply Recipes.

Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Labels: ,

5 Comments:

Blogger Jeanette said...

I love this marinade and the pepper salsa - what a nice combination of flavors!

June 23, 2011 at 11:24 AM  
Blogger Kitchen Belleicious said...

I love the salsa for this steak. We love our meat and this sounds like the perfect meal to me! Great recipe and your pics are just incredible

June 24, 2011 at 9:34 AM  
Blogger Cynthia said...

GROTTOS!!! Man, I miss them. I ate Grottos all.the.time. in college.

And you can absolutely grill avocado - just slice in half, remove seed, brush with olive oil and lime juice, and grill face down for 5-7 mins. DELICIOUS.

June 24, 2011 at 9:49 AM  
Blogger Kim Bee said...

Love this recipe. Can't wait to try it.

June 27, 2011 at 11:43 PM  
Blogger Chrissie said...

I think you can grill everything. I plan to grill strawberries this weekend. :)

July 1, 2011 at 4:48 PM  

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C + C Marriage Factory: Grilled Flank Steak with Pepper Salsa

Grilled Flank Steak with Pepper Salsa

We are back from the beach, refreshed and slightly tanned, if not a few pounds heavier (Grotto pizza, you are a blessing and a curse). I am happy to get back into cooking grilling everything in sight. Can you grill avocado? Because I want to.

I made this dish before we left and it was sooooo good. The pepper salsa made the dish and was the absolutely perfect accompaniment to the flank steak. This is definitely one of our top all time favorites. I served it with grilled veggies which are pretty much my go-to side dish these days. This time I added sun-dried tomatoes to the mix. I highly recommend grilling those babies, so delicious!


Ingredients:
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar
2 Tbsp olive oil
4 garlic cloves, minced
Freshly ground black pepper
Salt

Steak
1.5-2-pound flank steak, trimmed of fat
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped
1 large jalapeno, finely chopped
6 green onions, thinly sliced
3 garlic cloves, minced
2 tbsp chopped basil (cilantro would also be good)
1/2 teaspoon red chili flakes
2 tbsp sherry vinegar
2 tbsp olive oil
Salt and freshly ground black pepper to taste

Directions:
Prepare the marinade by mixing all marinade ingredients together in a large zip lock bag. Add the trimmed steak to the bag and marinate for 20 minutes on the counter top or longer, even overnight, in the fridge. If you choose to marinate the steak for a longer period of time in the fridge, remove the zip lock bag from the fridge while you prepare the grill and salsa so that it comes to room temperature before grilling.

Prepare the salsa by combining all of the ingredients in a bowl. Refrigerate until ready to use if preparing ahead of time.

Prepare your grill. Remove the flank steak from the zip lock bag and discard the additional marinade. Pat the steak dry with paper towels and sprinkle steak with salt and pepper. When the grill is hot, add the steak and cook both sides to your desired temperature. When the steak is cooked to your liking, transfer it from the grill to a clean plate, cover with foil and allow to rest for 5-10 minutes.

Slice the steak against the grain in 1/4 inch slices. Serve topped with pepper salsa.

Serves 4-6.

Adapted from Simply Recipes.

Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Labels: ,