Grilled Flank Steak with Tomato Pepper Salsa is especially delicious when fresh tomatoes are at their peak.
When steak is on the menu at our house, it’s almost always flank steak or skirt steak. It’s one of those cuts of meat that is so easy to work with since it soaks up marinade fairly quickly, and you can throw the whole thing on the grill and just focus on making that one thing perfect.
It’s a good recipe for my husband, who tends to be the talker in the family. If he has friends near his grill, I have to hope and pray that someone around there is paying attention to the fact that the meat is not cooking itself into oblivion.
Serve with corn or potatoes or your favorite things to eat with grilled meats.
We like our steak a little more done than medium rare. With flank steak, it’s best to cut it against the grain, and it’s best to cut it thinly. The “salsa” is lightly sautéed and then mixed with lemon and vinegar. If you’re a purist, you can absolutely serve it raw if you’d like. The recipe makes quite a lot, so you can be very generous with topping your steak. You’ll get a bite full of that beautiful salsa with every bite of steak. It’s a nice, colorful, delicious summer dinner idea. Enjoy!
Grilled Flank Steak with Tomato Pepper Salsa
STEAK & MARINADE
- 1½ pounds flank steak (or skirt steak)
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary or oregano
- 1 medium tomato, seeded and diced
- 1 small red onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- 1 medium yellow bell pepper, seeded and diced
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- salt and pepper, to taste
- Marinate the steak: Place steak in a large zip baggie. Add marinade ingredients, zip closed and rub into the steak. Refrigerate for at least 1 hour and up to 4 hours. Remove the steak from the refrigerator and let sit at room temperature 30 minutes prior to grilling.
- Prepare the salsa: Heat 1 tablespoon olive oil in a large skillet. Add the tomato and peppers and saute over medium heat until they are slightly softened. Remove from heat and stir in the lemon juice, vinegar, salt and pepper. Let sit at room temperature until ready to serve. (Alternately the salsa can be mixed together raw and served raw instead of sautéed. It's totally up to you).
- Grill the steak: Preheat grill to medium. Drain the marinade and grill steak 5 to 7 minutes per side (depending on thickness and desired doneness). Let rest for 5 minutes before slicing thinly against the grain. Serve steak slices topped with a generous scoop of salsa.
- Add some fresh corn or diced zucchini to the salsa if you'd like.