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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