Grilled Flank Steak with Salsa Cruda

Name: Grilled Flank Steak with Salsa Cruda
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 large slices bread, cut from a good, crusty loaf; 1 flank steak, about 1 pound; 3 Tbsps minced garlic; 113 grams Gorgonzola, crumbled; 2 jalapeno chiles; 6 Tbsps extra-virgin olive oil, plus extra for brushing bread; 1 onion, sliced into thick rings; 2 teaspoons dried oregano; 1 Tbsp finely chopped fresh oregano leaves; 1 large red bell pepper; 4 servings Gray salt and cracked black pepper; 4 servings Gray salt and freshly ground pepper; 5 or 6 vine-ripened tomatoes

Grilled Flank Steak with Salsa Cruda might be just the Mexican recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 24g of protein, 34g of fat, and a total of 510 calories. It is perfect for The Fourth Of July. A mixture of gray salt and pepper, oregano, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It works well as a main course.

Instructions

Special equipment: Wooden skewers, soaked in water for 30 minutes

Ingredients you will need

Water

Equipment you will use

Wooden Skewers

Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.

Ingredients you will need

Tomato

Equipment you will use

Grill

In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Tomato

Chili Pepper

Onion

Equipment you will use

Wooden Skewers

Grill

Bowl

Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Tomato

Chili Pepper

Onion

Equipment you will use

Grill

Put the pepper and chiles in a bowl and cover to steam and loosen the skins.

Ingredients you will need

Chili Pepper

Pepper

Equipment you will use

Bowl

Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Oregano

Vinegar

Garlic

Equipment you will use

Bowl

Peel the grilled vegetables.

Ingredients you will need

Vegetable

Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles.

Ingredients you will need

Tomato

Chili Pepper

Onion

Seeds

Equipment you will use

Cutting Board

Sieve

Bowl

Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.

Ingredients you will need

Bell Pepper

Chili Pepper

Add all vegetables with garlic olive oil mixture.

Ingredients you will need

Vegetable

Olive Oil

Garlic

Mix well before topping pasta or flank steak.

Ingredients you will need

Flank Steak

Pasta

Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola.

Ingredients you will need

Flank Steak

Gorgonzola

Olive Oil

Oregano

Pepper

Steak

Meat

Salt

Equipment you will use

Frying Pan

Grill

Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top.

Ingredients you will need

Olive Oil

Oregano

Equipment you will use

Cutting Board

Let rest for about 5 minutes.

Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.

Ingredients you will need

Salt And Pepper

Olive Oil

Bread

Equipment you will use

Grill

Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion.

Ingredients you will need

Crusty Bread

Bread

Salsa

Meat

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 4large slices

bread, cut from a good, crusty loaf 1

flank steak, about 1 pound 3Tbsps

minced garlic 113grams

Gorgonzola, crumbled 2

jalapeno chiles 6Tbsps

extra-virgin olive oil, plus extra for brushing bread 1

onion, sliced into thick rings 2teaspoons

dried oregano 1Tbsp

finely chopped fresh oregano leaves 1large

red bell pepper 4servings

Gray salt and cracked black pepper 4servings

Gray salt and freshly ground pepper 5

or 6 vine-ripened tomatoes

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Avalon Napa Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Avalon Napa Merlot

The 2010 Merlot shows its depth with a rich garnet color. Aromas of plum, peach compote, tobacco, rhubarb and anise fill the glass. Caramelized sugar and vanilla notes from oak aging complement the ripe fruit aromas. Mountain fruit characteristics show the intensity of the fruit flavors. The entry enjoys sweet berry notes of olallieberry, followed by a finish of blackberry preserves. The oak imparted flavors of mocha and toasted brioche, which pair with and complement the rich fruit layers. Refined tannins support this balanced wine. As this medium/heavy weight Merlot develops in the glass, one may enjoy ongoing juicy, dark berry notes, a touch of cocoa spice evolving in the middle and a lingering finish.