Best 2 Grilled Flank Steak With Salsa Cruda Recipes

Grilled Flank Steak with Salsa Cruda: A Symphony of Flavors

Indulge your taste buds in a culinary journey with our grilled flank steak recipe, masterfully paired with a refreshing salsa cruda. This tantalizing dish combines the smoky char of grilled steak with the vibrant flavors of fresh, zesty salsa. The flank steak, known for its lean and flavorful texture, is marinated in a blend of aromatic herbs and spices, then grilled to perfection, achieving a juicy interior and a beautifully caramelized crust. Accompanying the steak is a vibrant salsa cruda, a symphony of finely diced tomatoes, onions, cilantro, and jalapeño peppers, tossed in a tangy lime vinaigrette. This salsa adds a burst of freshness and a touch of heat to complement the rich flavors of the grilled steak. Together, these elements create a harmonious balance of flavors that will leave you craving more. Whether you're firing up the grill for a backyard barbecue or seeking a delectable weeknight meal, this grilled flank steak with salsa cruda is sure to satisfy your cravings and impress your dinner guests.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHILE FLANK STEAK WITH SALSA

Grilled Chile Flank Steak With Salsa image

Provided by Melissa Clark

Categories dinner, steaks and chops, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons freshly squeezed orange juice
1 tablespoon New Mexico chile powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, more as needed
1 1/2 to 1 3/4 pounds flank steak
1/2 pound fresh peeled pineapple in 1/2-inch slices
3/4 pound whole tomatillos, husks removed
1/2 onion (cut stem to root), peeled
2 jalapeño peppers, halved and seeded
1 head garlic, halved diametrically
1 1/2 tablespoons olive oil
Black pepper, as needed
2 tablespoons chopped cilantro
Lime wedges, for serving

Steps:

In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams

FLANK STEAK WITH SALSA VERDE

Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

Steps:

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Tips:

Choose the Right Steak: Select a flank steak that is at least 1 inch thick and has good marbling. This will ensure a juicy and flavorful steak.
Tenderize the Steak: To make the steak more tender, you can use a meat mallet or a fork to pierce it all over. This will help break down the tough fibers and make the steak more receptive to marinade.
Use a Simple Marinade: A simple marinade made with olive oil, garlic, herbs, and spices is all you need to flavor the steak. Avoid using marinades that contain acidic ingredients like lemon juice or vinegar, as these can toughen the steak.
Grill the Steak Over High Heat: Grilling the steak over high heat will sear the outside and create a nice crust, while keeping the inside juicy and tender. Cook the steak for about 4-5 minutes per side, or until it reaches your desired doneness.
Let the Steak Rest: Once the steak is cooked, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

Grilled flank steak with salsa cruda is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. The steak is marinated in a simple mixture of olive oil, garlic, herbs, and spices, then grilled over high heat until cooked to perfection. The salsa cruda, made with fresh tomatoes, onions, cilantro, and lime juice, adds a refreshing and flavorful touch to the steak. Serve the steak with grilled vegetables, rice, or your favorite sides for a complete meal.