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Grilled Flank Steak is all about juicy steak, tenderized and filled with taste from the very best home made steak marinade, then grilled to perfection. I serve this protein-packed foremost dish with a vivid, zesty Mango Avocado Salsa. It’s vibrant and contemporary—excellent for summer time dinners, BBQ’s, cook-outs, and household events.
Recipe Highlights
- Herb-Citrus Marinade: I mix contemporary rosemary and thyme with cumin, tamari, and a splash of each lime and orange juice to offer the steak a subtly savory, natural, and barely candy taste—a lot extra fascinating than a primary soy marinade.
- No In a single day Marinating: I marinate the flank steak for simply 2–6 hours, which provides it tons of taste shortly, with out the chance of any bitter or overpowering notes from the herbs.
- Basting: Whereas grilling, I like brushing the steak with slightly reserved (boiled) marinade or just some olive oil and contemporary herbs. It creates a shiny end and an additional layer of taste that jogs my memory of a terrific steakhouse dinner.
- Contemporary Mango-Avocado Salsa: My household is a big fan of pairing grilled steaks with something inexperienced, corresponding to my husband’s favourite steak recipe: Steak with Spinach Sauce and Candy Potatoes. To maintain up with a household custom, I serve this grilled flank steak topped with one thing inexperienced like a vibrant mango avocado salsa. It brings freshness and zing that balances the richness of the meat, and I like the way it makes the meal really feel lighter, livelier, and further colourful.
Flank Steak Marinade
- The Marinade Substances: The marinade combines olive oil, tamari or soy sauce, lime juice, orange juice, balsamic vinegar, garlic, contemporary rosemary, thyme, floor cumin, salt, and black pepper. This mixture of citrus, herbs, and umami components is designed to tenderize and taste the flank steak, giving it a balanced, savory base.
- To make the marinade, whisk all of the components collectively in a medium bowl or mix them in a resealable bag. Add the flank steak, guaranteeing it’s well-coated on all sides. Let the steak marinate within the fridge for a number of hours, turning often, to permit the flavors to penetrate the meat absolutely earlier than grilling.
Find out how to Grill Flank Steak
- Grill the steak over excessive warmth (or medium-high if utilizing a grill pan), about 4–5 minutes per aspect for medium-rare or 5–6 minutes for medium.
- Brush with reserved, boiled marinade or herbed olive oil for further taste.
- Let the steak relaxation underneath foil for five–10 minutes, then slice thinly in opposition to the grain.
Mango-Avocado Salsa
- Salsa Substances: This salsa blends diced ripe mango, avocado, contemporary cilantro, lime juice and zest, minced jalapeños, garlic, floor cumin, salt, and black pepper. It’s a vivid, contemporary topping that brings candy warmth and zing—excellent with grilled steak.
- To make it, gently mix all of the components in a bowl. Let the salsa sit for 10–quarter-hour for the flavors to meld, or serve straight away.
- High grilled flank steak with mango-avocado salsa and serve this summer time meal instantly.
Serving Ideas
I like serving this steak and salsa with heat tortillas for DIY steak tacos, cilantro-lime black bean rice, or grilled corn. You can even add a easy inexperienced salad, some roasted veggies, or roasted garlic Parmesan mashed potatoes.
Storage, Reheating, Freezing, and Make-Forward
- Storage: Retailer leftover steak and salsa in separate hermetic containers within the fridge for as much as 3 days.
- Reheating: Gently reheat sliced steak in a skillet over low warmth or microwave in brief bursts. The salsa is at all times greatest served chilly or at room temperature.
- Freezing: The cooked steak (sliced or entire) freezes effectively for as much as 2 months. Thaw it in a single day within the fridge. The salsa doesn’t freeze effectively, so I at all times make that contemporary.
- Make-Forward: I prep every part for the salsa besides the avocado a day forward, then add the avocado proper earlier than serving for the very best texture.
Grilled Flank Steak (with Mango Avocado Salsa)
This Grilled Flank Steak is all about juicy steak, tenderized and filled with taste from the very best home made steak marinade, then grilled to perfection. I serve this protein-packed foremost dish with a vivid, zesty Mango Avocado Salsa. It’s vibrant and contemporary—excellent for summer time dinners, BBQ’s, cook-outs, and household events.
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Directions
Make the Marinade
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In a medium bowl or resealable plastic bag, whisk collectively: Olive oil, tamari, lime juice, orange juice, balsamic vinegar, garlic, rosemary, thyme, cumin, and some beneficiant pinches of salt and pepper.
Marinate the Flank Steak
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Add the steak to the marinade and guarantee it’s absolutely coated. Seal the bag or cowl the bowl, and refrigerate for two to six hours.
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Tip: Don’t marinate in a single day—the contemporary herbs (particularly rosemary) can overpower and make the meat bitter.
Make Mango Avocado Salsa
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Cube the mangoes into ½-inch cubes and the avocado into barely bigger items to assist them maintain their form.
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In a bowl, gently combine the mango, avocado, chopped cilantro, and minced jalapeño. Add lime juice, lime zest, minced garlic, cumin, salt (begin with ¼ teaspoon), and black pepper, then style and alter the seasoning as wanted.
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For the very best taste, let the salsa sit for 10–quarter-hour to permit the flavors to meld, or serve it instantly. I like to recommend making this salsa about 20 minutes earlier than serving it.
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Use ripe however agency mangoes and avocado for the very best texture, and don’t skip the lime zest—it actually makes the salsa pop.
Grill the Steak
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Take away the steak from the fridge about half-hour earlier than grilling. Take away extra marinade from the steak (don’t rinse), and evenly pat dry.
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Preheat your grill to excessive warmth (or warmth a grill pan to medium-high).
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Grill the steak for about: 4–5 minutes per aspect for medium-rare; 5–6 minutes per aspect for medium.
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Basting Tip: Whereas grilling, brush the steak a couple of times with a small quantity of reserved marinade (boiled for security if it touched uncooked meat) or with olive oil blended with chopped herbs for added aroma.
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Switch steak to a reducing board. Tent loosely with foil and let relaxation 5–10 minutes.
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Slice thinly in opposition to the grain for optimum tenderness.
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High with mango-avocado salsa and serve.
Notes
- Reduce in opposition to the grain – it shortens muscle fibers and provides you that tender chew.
- Don’t skip resting – It lets juices redistribute and prevents dry meat.
Vitamin
Vitamin Data
Grilled Flank Steak (with Mango Avocado Salsa)
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie eating regimen.
Vitamin Disclaimer:
The dietary data on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website is just not assured. It shouldn’t be used as an alternative to an expert nutritionist’s recommendation.
