Litchfield’s TGIF Grilled Flank Steak with Bell Pepper Salsa

Litchfield’s TGIF Grilled Flank Steak with Bell Pepper Salsa

During the summer on my block we celebrate TGIF at a different home each week.  The entree is provided by the hosting family along with the drink of the week. This weeks drink of choice is Margarita’s.  Here is the recipe that will be served this week.  It is our families week to host.  I look forward to being able to get together with my neighbors each week.  I don’t get to many weekends off each year.

Ingredients:
Marinade

2 Tbsp Worcester Sauce

2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
Freshly ground black pepper to taste
Ground sea salt to taste
Steak
1 2-pound Flank steak
Kosher Salt
Freshly ground black pepper

Salsa

2 large bell pepper, stem and seeds removed, finely chopped (Red, Orange)
6 green onions, chopped

3 garlic cloves, minced

2 Tbsp chopped fresh basil

1/4 teaspoon red Chile flakes

2 Tbsp Apple Cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
Directions:

  1.  Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place Flank Steak in glass baking pan and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 60 minutes)
  2. Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
  3. When the grill is ready and hot, remove the meat from the marinade and pat with paper towels. Sprinkle all sides of the Flank Steak generously with both salt and freshly ground black pepper.
  4. Place the Flank Steak on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. These are okay, as long as they don’t get out of control. Keep moving the Flank Steak around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the Flank Steak to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
  5. Cook the Flank Steak until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the Flank Steak from the grill. Cover with aluminum foil and let rest for 10 minutes.
  6. Prepare the salsa by combining all of the salsa ingredients into a small bowl.
  7. Cut the Flank Steak in 1/4-inch slices against the grain. Serve with the salsa.

Right off the grill with Summer-Grilling.Com