Grilled Flank Steak with Salsa Verde

Flank and Skirt steaks are lean, affordable cuts that love a marinade and a scorching hot grill.  Our Kiwi Lime Salsa Verde is a great condiment to accompany this steak.  Not only does the bright acidity from fresh lime juice and the smoky fire-roasted tomatillo and spicy jalapeno add great flavor, but the enzymes in kiwi fruit work to tenderize beef.   If you are looking for a lean high protein and low carb dinner option, this is a great pick.  Our Kiwi Lime Salsa Verde is both low calorie and low sugar and adds a nice zingy vibrant kick to the steak.

Grilled Flank Steak with Salsa Verde

2 lb Flank or Skirt Steak
1/4 cup Wozz! Kiwi Lime Salsa Verde (+ additional Kiwi Lime Salsa Verde for serving over top)
Salt and Pepper
Fresh cilantro for garnish (you can add a little extra chopped cilantro to the Kiwi Lime Salsa Verde you add over top of the steak).

Recipe:

1. Marinate flank or skirt steak for 1 hour. (four hours is better, and overnight is best)

2. Season steak heavily with salt and pepper before grilling.

3. On a very hot grill (preferably charcoal) grill each side 3-4 minutes.  Allow resting for 10 minutes before slicing.

4. Serve Kiwi Lime Salsa Verde over top of your grilled steak.  Serve with accompaniments you prefer.  We like to serve it with grilled bread, salad sides, Mexican bean salad, grilled potatoes and tacos.  

Recipe Notes*

Keep in mind, flank and skirt steaks are lean and thin steak cuts that can be tough when overcooked.  Cooking to a rare/medium rare doneness is suggested for this cut to maintain tenderness; however, marinating helps tenderize and allows to cook closer to medium while still remaining tender.  Flank steak makes for a beefy, tender, easy meal. Great as steak or sliced thinly for fajitas and tacos. Be sure to rest your steak for 10 minutes and be sure to slice it across the grain.

We also use flank steak to make these delicious Mexican street corn steak fajitas {recipe here}