Grilled Chile Flank Steak With Salsa

Name: Grilled Chile Flank Steak With Salsa
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons freshly squeezed orange juice; 1 tablespoon New Mexico chile powder; 1 teaspoon dried oregano; 1 1/2 teaspoons kosher salt, more as needed; 1 1/2 to 1 3/4 pounds flank steak; 1/2 pound fresh peeled pineapple in 1/2-inch slices; 3/4 pound whole tomatillos, husks removed; 1/2 onion (cut stem to root), peeled; 2 jalapeño peppers, halved and seeded; 1 head garlic, halved diametrically; 1 1/2 tablespoons olive oil; Black pepper, as needed; 2 tablespoons chopped cilantro; Lime wedges, for serving

By Melissa Clark

Total Time: 45 minutes, plus at least 4 hours’ marinating
Rating: 5(220)
Notes: Read community notes

Featured in: August Showoffs: Steak and Salsa

Learn: How to Make Steak

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Ingredients

Yield:6 to 8 servings

2tablespoons freshly squeezed orange juice
1tablespoon New Mexico chile powder
1teaspoon dried oregano
1½teaspoons kosher salt, more as needed
1½ to 1¾pounds flank steak
½pound fresh peeled pineapple in ½-inch slices
¾pound whole tomatillos, husks removed
½onion (cut stem to root), peeled
2jalapeño peppers, halved and seeded
1head garlic, halved diametrically
1½tablespoons olive oil
Black pepper, as needed
2tablespoons chopped cilantro
Lime wedges, for serving

Ingredient Substitution Guide

Preparation

Make the recipe with us

Step 1
In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
Step 2
To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
Step 3
Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining ½ teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
Step 4
When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
Step 5
Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Ratings

5 out of 5

220 user ratings

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Private Notes

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Cooking Notes

marnie4 years ago

Definitely watch the video before making. Extra tips about grilling and size to chops jalapeños .

Claire4 years ago

Roasted all the salsa stuff including two whole cloves of garlic at 475 until browned. Then cooled, chopped veg, smashed garlic to a paste and added juice of 1/2 lime and about 3-4 Tbsp of chopped cilantro. Excellent!

Mrs Maimoni1 month ago

Followed the recipe for salsa to use on swordfish. Mine tasted good, flavor was there but it looked a little gray. Maybe I grilled the tomatillos too long IDK. I usually make mango salsa and think I’ll stick to that recipe instead of this one. Ps: yes, I watched the video

chef3 months ago

Made this as described, except no tomatillos. Salsa was still great, although i would use tomatillos if they were in season. Would definitely make this again, but would use NY Strip or another higher quality steak vs. Flank.

John1 year ago

Wow, really good and a keeper. Thank you for the video, too; helpful to see and hear Melissa's comments

vwa2 years ago

Easy and delicious. Made the whole thing on a slippery little George Foreman grill, but it worked fine. Added garlicky mashed potatoes as a starchy side worked great. Also added red bell peppers to the salsa just for more veg. The pineapple was especially delicious, but I'd make it again anytime.

chesteve3 years ago

This was great, not the marinade alone. They go together. Salsa is a great accompaniment. Used only a garlic clove in the salsa.

Susie4 years ago

This was unbelievable! So many tastes blending so well. Made the salsa as it. It was perfect.

Troy Golden4 years ago

To marinade, add: -2 tablespoons olive oil -1/8 teaspoon cayenne pepper -1/2 teaspoon garlic power -1 teaspoon sugar Don't bother with the salsa, just top the steak with crumpled gorgonzola cheese.

Troy Golden4 years ago

add 1 teaspoon sugar and 2 tablespoons olive oil

Julie Wilson4 years ago

Salsa is good with fish too!

Claire4 years ago

marnie4 years ago

Definitely watch the video before making. Extra tips about grilling and size to chops jalapeños .

LindaL5 years ago

I made the salsa to serve with fish-- excellent! I will make it again with flank steak.

EugeniaH6 years ago

This is wonderful! (Disclosure: I'm from New Mexico.) I use the whole recipe for the two of us, and then use the leftover steak and salsa for either flank steak tacos or enchiladas (you can puree the salsa for those). Add a little guacamole & you're good to go. Yum!

Jesus of Nazareth6 years ago

Very fuego

kate6 years ago

So, so good! Best salsa ever. Might help others to know that my two 1/2 inch slices of pineapple equaled half a pound. Followed exactly, not too garlicky for me.

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