Grilled Flank Steak with Fresh Tomato-Chile Salsa
 
Makes 4 to 6 servings
Ingredients
For Grilled Flank Steak:
  • 1 tablespoon firmly packed light brown sugar
  • 1½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dry mustard
  • 1 (1¾-pound) flank steak
  • 2 tablespoons olive oil
  • Fresh Tomato-Chile Salsa (recipe follows)
  • Garnish: chopped fresh cilantro
For Fresh Tomato-Chile Salsa:
  • 1 pint assorted cherry tomatoes, halved
  • ¼ cup diced Cubanelle pepper (about 1 small Cubanelle pepper)
  • ¼ cup diced poblano (about 1 small poblano)
  • ½ orange habanero, seeded and finely chopped
  • 1 red Fresno chile, seeded and finely chopped
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • ¾ teaspoon kosher salt
Instructions
For Grilled Flank Steak:
  1. In a small bowl, stir together brown sugar, salt, chili powder, pepper, paprika, and dry mustard. Sprinkle evenly over steak. Let stand at room temperature for 20 minutes, or refrigerate for up to 4 hours.
  2. Heat a cast-iron skillet over medium-high heat.
  3. Drizzle oil evenly over steak. Add to skillet, and reduce heat to medium. Cook until an instant-read thermometer inserted in thickest portion registers 130°, about 4 minutes per side, or to desired degree of doneness. Let stand for 5 minutes. Thinly slice against the grain into ½-inch-thick pieces. Top with Fresh Tomato-Chile Salsa, and garnish with cilantro, if desired. Serve immediately.
For Fresh Tomato-Chile Salsa:
  1. In a small bowl, combine all ingredients. Use immediately, or cover and refrigerate for up to 1 day.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-flank-steak-with-fresh-tomato-chile-salsa/