Charcoaled Flank Steak

Charcoaled Flank Steak Recipe

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Vicki Butts (lazyme)


A great salad from the Manele Bay Hotel, Lanai, HI.


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20 Min
15 Min


  • 2 lb
    flank steak
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    ancho chili powder, or to taste
  • ·
    kosher salt, to taste
  • ·
    fresh black pepper, to taste
  • 3
    tomatoes, cored, cut into wedges
  • 1 medium
    maui onion, peeled and thinly sliced
  • 4
    heads frisee lettuce, washed
  • 2 lb
    moloka'i sweet potatoes, cut into wedges and roasted

  • 1 c
    fresh orange juice
  • 4 oz
    rice wine vinegar
  • 10 oz
    olive oil
  • ·
    kosher salt, to taste
  • 1 Tbsp
    fresh ground black pepper
  • 1 Tbsp

  • 1 c
    olive oil
  • 1/2 c
    cider vinegar
  • 1 c
    fresh parsley
  • 1/4 c
    fresh oregano
  • 10 clove
  • 2 tsp
    fresh ground black pepper
  • 1/2 tsp
    cayenne pepper
  • 1/2 Tbsp
    kosher salt

How to Make Charcoaled Flank Steak


  1. Make the Orange Dressing and Chimichurri Sauce. Set aside.
  2. Coat the flank steak with olive oil and season with ancho chili powder, salt and pepper.
  3. Place on the hottest section of the grill and cook for about 4 minutes on each side.
  4. While the steak is cooking prepare the salad.
  5. Combine tomatoes, Maui onion and lettuce in a large mixing bowl and season with salt and pepper.
  6. Add Orange Dressing and gently toss.
  7. Arrange salad on plates and add sweet potato wedges.
  8. Once steak is done, allow it to rest for 5 minutes.
  9. Place steak onto cutting board and carve against the grain with a sharp knife.
  10. Arrange steak on salad and drizzle with Chimichurri Sauce. Serve immediately.
  11. Orange Dressing:
    In a blender combine all of the ingredients and puree.
  12. Chimichurri Sauce:
    In a blender combine all of the ingredients and puree. Taste and adjust seasoning.

Printable Recipe Card

About Charcoaled Flank Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hawaiian/Polynesian

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