Grilled Flank Steak is all about juicy steak, tenderized and filled with taste from the most effective do-it-yourself steak marinade, then grilled to perfection. I serve this protein-packed important dish with a shiny, zesty Mango Avocado Salsa. It’s vibrant and contemporary—good 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 present the steak a subtly savory, natural, and barely candy taste—a lot extra attention-grabbing than a primary soy marinade.
- No In a single day Marinating: I marinate the flank steak for simply 2–6 hours, which supplies it tons of taste rapidly, with out the chance of any bitter or overpowering notes from the herbs.
- Basting: Whereas grilling, I really like brushing the steak with a bit 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 an important steakhouse dinner.
- Contemporary Mango-Avocado Salsa: My household is a big fan of pairing grilled steaks with something inexperienced, resembling 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 really like the way it makes the meal really feel lighter, livelier, and further colourful.
Flank Steak Marinade
- The Marinade Elements: 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.
Easy methods 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 additional taste.
- Let the steak relaxation beneath foil for five–10 minutes, then slice thinly in opposition to the grain.
Mango-Avocado Salsa
- Salsa Elements: 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 shiny, contemporary topping that brings candy warmth and zing—good 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 instantly.
- Prime grilled flank steak with mango-avocado salsa and serve this summer time meal instantly.
Serving Strategies
I really like serving this steak and salsa with heat tortillas for DIY steak tacos, cilantro-lime black bean rice, or grilled corn. You may also 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 briefly bursts. The salsa is at all times finest served chilly or at room temperature.
- Freezing: The cooked steak (sliced or entire) freezes nicely for as much as 2 months. Thaw it in a single day within the fridge. The salsa doesn’t freeze nicely, so I at all times make that contemporary.
- Make-Forward: I prep the whole lot for the salsa besides the avocado a day forward, then add the avocado proper earlier than serving for the most effective texture.
Extra Flank Steak Recipes
Grilled Flank Steak (with Mango Avocado Salsa)
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This Grilled Flank Steak is all about juicy steak, tenderized and filled with taste from the most effective do-it-yourself steak marinade, then grilled to perfection. I serve this protein-packed important dish with a shiny, zesty Mango Avocado Salsa. It’s vibrant and contemporary—good for summer time dinners, BBQ’s, cook-outs, and household events.
Servings 4
Energy 540kcal
Elements
Flank Steak + Marinade:
- 2 lb flank steak (900 g)
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 tablespoon balsamic vinegar
- 2 cloves garlic smashed
- 1 teaspoon contemporary rosemary finely chopped (or ½ teaspoon dried)
- 1 teaspoon contemporary thyme leaves stripped and chopped (or ½ teaspoon dried)
- ½ teaspoon floor cumin
- Salt and freshly floor black pepper to style
Mango Avocado Salsa
- 2 massive ripe mangoes peeled, pitted, and diced
- 1 medium ripe avocado diced
- ¼ cup contemporary cilantro chopped
- 1 medium lime zested and juiced
- 2 small jalapeño peppers finely minced (take away seeds for much less warmth)
- 1 clove garlic finely minced
- ½ teaspoon floor cumin
- Salt and black pepper to style
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 most effective 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 most effective 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 calmly 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 few 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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Prime with mango-avocado salsa and serve.
Notes
- Lower 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.
Diet
Energy: 540kcal | Carbohydrates: 25g | Protein: 52g | Fats: 26g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 15g | Ldl cholesterol: 136mg | Sodium: 631mg | Potassium: 1288mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1386IU | Vitamin C: 61mg | Calcium: 87mg | Iron: 5mg
