Grilled Chile Flank Steak With Salsa

Grilled Chile Flank Steak With Salsa Recipe

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Vickie Parks


When I can't get a good flank steak, I've used beef for London Broil, and it seemed to work quite well.


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6 to 8 (prep time includes minimal marinating time, but it can vary)
4 Hr 40 Min
20 Min


  • 2 Tbsp
    fresh-squeezed orange juice
  • 1 Tbsp
    new mexico chile powder
  • 1 tsp
    dried oregano
  • 1 1/2 tsp
    kosher salt, or to taste
  • 1 3/4 lb
    beef flank steak
  • 1/2 lb
    fresh peeled pineapple, cut into 1/2-inch thick slices
  • 3/4 lb
    whole tomatillos, husks removed
  • 1/2 medium
    onion (cut stem to root), peeled
  • 2 medium
    jalapeño peppers, halved and seeded
  • 1 head
    garlic, havled diametrically
  • 1 1/2 Tbsp
    olive oil
  • 1/4 tsp
    black pepper, or to taste
  • 2 Tbsp
    fresh cilantro, chopped
  • 2 large
    limes, each quartered (for 8 wedges) - for garnish

How to Make Grilled Chile Flank Steak With Salsa


  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.
  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.
  3. Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 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.
  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.
  5. Grill steak until done to taste, about 2 to 4 minutes each side. Let rest for 10 minutes, then spread the remaining garlic on top.
  6. Carve steak against the grain, serve with the salsa and lime wedges

Printable Recipe Card

About Grilled Chile Flank Steak With Salsa

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Fat, Dairy Free, Low Carb

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