Flank Steak Salad with Fresh Pepper Pico

Flank Steak on the grill

This is a recipe we included in the simplysmartdinnerplans.com menu a few weeks back, it’s an old standby of mine, and we’re still getting rave reviews over it!

I figured, if folks like it that much, I’d better post it!

Fyi…did you know that new research indicates that eating red meat every other day (instead of daily) can significantly reduce your heart disease risk, too…that sounds pretty good, huh? So, unless you’re eating it every single day (which is doubtful), you can stop stressing about an occasional red meat meal–especially when it’s a lean cut, like the one below.

Flank Steak Salad with Fresh Pepper Pico

Flank Steak Salad 4-6 slices freshly grilled flank steak*
1 cup mixes greens
1 Tbs balsamic vinaigrette
1 tsp sea salt
1/2 tsp fresh ground pepper
1/2 small avocado
1/4 cup Perry’s Fresh Pepper Pico*

*Recipes follow

In a large bowl, toss salad greens with salt, pepper, then vinaigrette. Transfer green to your dinner plate or bowl, and top with (separately) pico, sliced avocado, and flank steak strips.

Sprinkle with a little salt and pepper (to taste), and serve.

The Recipes

Perfect grilled flank steak

Perfect Grilled Flank Steak

The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. It is long, thin, and full of tough connective tissue.

It is usually marinated before being broiled or grilled whole. Because it is tough, you usually slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable.

I’ve found that if I cook it quickly, over the hottest fire I can manage, I don’t need a marinate, and get more the true beef flavor. For my money, this is one of the best tasting cuts on the cow.

4 tsp Montreal Steak Seasoning
1 1/2 pounds flank steak

In a small bowl, mix the salt, garlic, and ground black pepper. Place meat in a shallow glass dish and rub both sides with spices. Cover, and refrigerate for 6 hours.


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Preheat grill for high heat, and oil the grill grate.

Place steak on the grill, directly over the hottest part of the fire. Grill meat for 3 minutes per side, or to desired doneness. You want a nice char for flavor, but don’t flip more than once

Move meat to a warm plate, tent loosely with foil, and allow to rest for ten minutes before slicing thinly against the grain (I like to cut on a long bias, as well, to get bigger slices of steak.)

Slicing skirt steak

Slice steak strips into thirds, place on finished salad and serve immediately.

Fresh Pepper Pico de Gallo

Fresh Pepper Pico

Some folks aren’t fans of the heat, like I am…so I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be “too hot”) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. (And it’s purty, too!)

This attempt got major kudos from the “Mild not Wild” portion of the family.

5 fresh Roma tomatoes, chilled and diced
1/2 large white onion, diced
1/2 cup fresh cilantro, chopped
1 large orange bell pepper, diced
2 Tbs fresh squeezed lime juice
2 Tbs fresh minced garlic
Salt & pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving.

Enjoy!

Chef Perry

5 thoughts on “Flank Steak Salad with Fresh Pepper Pico

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