Best Flank Steak With Fresh Vegetable Salsa Recipes

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

BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA

Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 1 1/2-pound flank steak
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Coarse salt
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Rice vinegar
Kosher salt
Vegetable oil, for frying
2 yucca roots, peeled, cut into 2-inch pieces and parboiled
1 tablespoon fine salt
1/2 tablespoon sugar
1 teaspoon chili powder

Steps:

Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
Preheat a deep fryer to 350 degrees F.
In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
Slice the steak, top with the chimichurri and serve with the fried yucca.