Grilled Chile Flank Steak With Salsa

Grilled Chile Flank Steak With Salsa Recipe

No Photo

Have you made this?

 Share your own photo!

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.

☆☆☆☆☆ 0 votes
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


  • 1In 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.
  • 2To 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.
  • 3Toss 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.
  • 4When 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.
  • 5Grill steak until done to taste, about 2 to 4 minutes each side. Let rest for 10 minutes, then spread the remaining garlic on top.
  • 6Carve 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