Name: Flank Steak with Bell Pepper Salsa
Ingredients: 1.5-2 pounds flank steak; 1 tbsp olive oil; 1 tbsp salt; 1/2 pound bell pepper assorted colors; 1/2 pound cherry tomatoes; 2 tbsp diced onions; 1 jalapeno; 1 tsp salt; 2 tbsp cilantro (optional); 1 tbsp olive oil

Flank steak is an amazing tasting, lean, & affordable cut of beef that only needs a little TLC to really shine. Normally I find that a properly grilled steak doesn’t normally need a sauce but sometimes the right sauce can really help to bring out all those amazing flavors. One of my favorite sauces with a flank steak is actually a bell pepper & cherry tomato salsa that is full of flavor.

Using the high heat of a Bull Grill is key to grilling an amazing flank steak. I grill my flank steak for about 4 minutes on each side and aim for medium-rare. Flank Steak will become very tough the longer you cook it. Remember to slice the steak into thin strips against the grain (perpendicular to the long strands of muscle)

When making my salsa I use a 1 to 1 ratio of grilled cherry tomatoes and grilled bell peppers.

This salsa is great with tacos, chips, chicken, and of course flank steak. I normally don’t use cilantro or much spicy heat in this salsa but adding some is always a great idea.

I love grilling bell peppers on my Bull Outdoor Kitchen!

Remember quick high heat is the best way to cook flank steak without it getting tough. Although not necessary I also like marinating my flank steak before grilling.

Flank Steak with Bell Pepper Salsa

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Author: Chef Anthony Serrano

Ingredients

1.5-2 pounds flank steak
1 tbsp olive oil
1 tbsp salt
1/2 pound bell pepper assorted colors
1/2 pound cherry tomatoes
2 tbsp diced onions
1 jalapeno
1 tsp salt
2 tbsp cilantro optional
1 tbsp olive oil

Instructions

Preheat Bull Gas Grill to medium – high (around 450 degrees)
Coat flank steak in olive oil & salt and place on grill.
Grill the flank steak for about 4 minutes on each side. I like my steak to be an internal temp of 145 before I remove it from the grill.
Remove from grill and let flank steak rest for 10 min with aluminum foil tented over steak.
Coat bell peppers, tomatoes, & jalapeño in olive oil and grill until grill marks have formed using medium heat.
Let bell peppers, tomatoes, & jalapeño cool and place in blender and blend until desired consistency. Be very careful blending while ingredients are hot.
Add salt, cilantro, and onions, and enjoy with flank steak