Grilled Flank Steak With Chilean Salsa
Flank steak, grilled to medium-rare, really “pops” when served with a fresh herb salsa and a simple salad of sliced red tomatoes and onions. Garlic bread or roasted potatoes complete the plate.
- One 2-pound flank steak
- 1/2 cup good quality extra virgin olive oil, plus more for rubbing the steak
- Traeger Prime Rib Rub or coarse salt and pepper
- 1 large bunch fresh cilantro, washed and shaken dry
- 2 scallions, trimmed and roughly chopped
- 1 clove garlic, roughly chopped
- 1 jalapeno pepper (red or green), stemmed, seeded, and chopped
- 1/4 cup red wine vinegar
- 1/2 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 juicy lime, sliced into 6 wedges, for serving
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes. (It’s important that your grill is very hot to properly sear the steak.)
Rub the steak with olive oil and season generously with Traeger Prime Rib Rub. Set aside while you make the salsa.
Trim the tough lower stems from the cilantro and roughly chop the remaining cilantro. Place in a blender or food processor. Add the scallions, garlic, jalapeno, vinegar, and cumin. Pulse until chopped. With the machine running, slowly add the olive oil through the lid or feed tube until a fairly smooth puree forms. Add salt and pepper to taste. Transfer to a serving bowl.
Arrange the steak on the grill grate at an angle and grill for 8 to 10 minutes per side, turning with tongs, or until cooked to medium-rare (140 degrees F). Let the meat rest for 5 minutes before slicing thinly on a sharp diagonal. Serve with the Chilean salsa and lime wedges.