A colorful assortment of peppers and bright,juicy tomatoes makes the perfect topping for this flavorful grilled steak.
Grilled Flank Steak with Fresh Tomato-Chile Salsa
Serves: 4 to 6
Ingredients
- Steak:
- 1 tablespoon firmly packed light brown sugar
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon dry mustard
- 1 (1 3⁄4-pound) flank steak
- 2 tablespoons olive oil
- Salsa:
- 1 pint assorted cherry tomatoes, halved
- 1⁄4 cup diced seeded Cubanelle pepper (about 1 small pepper)
- 1⁄4 cup diced seeded poblano (about 1 small poblano)
- 1⁄2 orange habanero, seeded and finely chopped
- 1 red Fresno chile, seeded and finely chopped
- 1⁄4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 3⁄4 teaspoon kosher salt
- Garnish: chopped fresh cilantro
Instructions
- For steak: In a small bowl, stir together brown sugar, salt, chili powder, pepper, paprika, and dry mustard. Sprinkle evenly over steak. Let stand at room temperature for 20 minutes, or refrigerate for up to 4 hours.
- Heat a cast-iron skillet over medium-high heat.
- Drizzle oil evenly over steak. Add to skillet, and reduce heat to medium. Cook until an instant-read thermometer inserted in thickest portion registers 130°, about 4 minutes per side, or to desired degree of doneness. Let stand for 5 minutes.
- For salsa: In a small bowl, combine all ingredients.
- Thinly slice steak against the grain into 1⁄2-inch-thick pieces. Top steak with salsa, and garnish with cilantro, if desired. Serve immediately.
Notes
Kitchen Tip: You can use the salsa immediately after making it, or make it in advance and cover and refrigerate for up to 1 day.
