Flank Steak with Pickled Italian Salsa – GorillaGrilla

Flank steak is a great cut of meat that when prepared correctly should be tender and juicy. I love to pair this recipe with my Mushroom Risotto and garnish the risotto with fresh tomatoes and basil.

Flank steak is a great cut of meat, it is similar to skirt steak, however, it is leaner and less marbled with fat. Flank steak is really very lean, which makes it a versatile meat. You can marinate it or use rubs with it, but the best way to ensure your steak is tender is to slice it thin.

I like to use flank steak for fajitas or stir fry, but it can also be delicious on the grill cooked to medium rare. I found cooking it to medium rare is the best for a tender texture and an excellent flavor.

Always cut flank steak across or against the grain, cutting it any other way will make the meat very chewy and tough to eat.

Flank Steak with Pickled Italian Salsa
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Flank Steak with Pickled Italian Salsa
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Servings Prep Time Cook Time
4servings 10minutes 15minutes
Servings Prep Time
4servings servings 10minutes
Cook Time
15minutes
There is no Nutrition Label for this recipe yet.
Ingredients
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Ingredients
Servings: servings
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Add tomatoes, onions, a dash of salt, a dash of pepper, and red wine vinegar to a sealable bag and place in refrigerator for at least 30 miutes.
  2. Preheat grill to 450 degrees.
  3. Rub the olive oil over all sides of the meat.
  4. Take the second clove of garlic and rub it into the flank steak, then season with salt and pepper
  5. Grill the flank steak over direct heat about 1 or 2 minutes a side to get a good sear, then move to indirect heat and cook until internal temperature reaches 135 degrees for a medium rare steak.
  6. Allow the steak to rest about 5 minutes before cutting.
  7. Slice the steak into strips cutting diagonally, against the grain of the meat.
  8. Serve steak with Pickeld Italian Salsa on top, enjoy!

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