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Flank Steak with Herbed Salsa
© Jody Horton

Flank Steak with Herbed Salsa

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Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. He even seasons the salsa and adds a splash of olive oil on the board.

  1. 2 medium tomatoes, finely chopped
  2. 4 scallions, finely chopped
  3. 1 cup cilantro leaves, finely chopped
  4. 1/2 cup mint leaves, finely chopped
  5. 1 large jalapeño, seeded and minced
  6. 1 garlic clove, minced
  7. Juice of 1 lemon
  8. Salt and freshly ground pepper
  9. One 1-pound flank steak
  10. 2 teaspoons extra-virgin olive oil
  1. Light a grill or heat a grill pan. In a bowl, combine the tomatoes with the scallions, cilantro, mint, jalapeño, garlic and lemon juice. Season the salsa with salt and pepper.
  2. Rub the steak with the oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare, 3 minutes per side. Transfer the steak to a carving board; let rest for 5 minutes. Thinly slice the steak across the grain and serve with the salsa.

Suggested Pairing

Herb-scented Cabernet Sauvignon.