Description
This sizzling steak dinner brings smoky seared flank steak together with a vibrant, spicy tomato-cilantro salsa. We’ve doubled the recipe for more servings and added roasted depth, citrus brightness, and a smoky spice twist to level it up.
Ingredients
2 lbs flank steak
1 tsp ground black pepper
1 tsp salt, divided
2 pints grape tomatoes, halved
1 cup chopped fresh cilantro
⅔ cup extra-virgin olive oil
2 small jalapeño peppers, seeded and thinly sliced
4 tsp finely chopped garlic
Optional twists:
Juice of 1 lime for brightness
1 tsp smoked paprika or chipotle powder (rub on steak)
1 small red onion, finely diced (add to salsa)
Crumbled cotija cheese or sliced avocado for topping
Instructions
Pat steak dry and season both sides with ½ tsp salt, pepper, and smoked paprika if using. Let sit at room temperature while prepping salsa.
In a bowl, toss tomatoes with 2 tbsp olive oil, a pinch of salt, and garlic. Roast on a sheet pan at 425°F for 10–12 minutes or until blistered and juicy.
Combine roasted tomatoes with cilantro, jalapeños, red onion (if using), lime juice, and remaining olive oil to make salsa.
Heat a grill pan or skillet over high. Sear steak 3–4 minutes per side for medium-rare (longer for desired doneness). Rest 5 minutes before slicing thinly against the grain.
Serve steak topped with tomato-cilantro salsa. Add cotija or avocado if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 340 / Serving
- Fat: 22g / Serving
- Carbohydrates: 4g / Serving
- Protein: 30g / Serving