Seared Flank Steak with Kiwi Salsa: Fresh and Fast
I saw it sitting there, a nifty little recipe card in full color, with a catchy title, including a favorite phrase of mine, flank steak.
So, as curious minds that love food will do, I started reading the ingredient list. I pulled the card closer with a more focused stare, going line by line while my anticipation escalated to the point of those folks that have more than a couple of matching numbers on a winning lottery ticket, noting that each and every ingredient listed was in-house, including the four kiwi that are required. And no, having kiwi in the house is not a regularity, so to my thinking, this was truly some sort of sign that suggested a grilling adventure.
It’s fate, I thought.
And now I must make this meal, kiwi salsa and all. A bonus is that because it originates from a weight watchers recipe, I believe that I am right in assuming that I can eat a whole lot of this and still feel good about myself. That’s probably not true, but it IS what I thought.
So let’s get after it, and grill up this beauty of a flank steak. A skirt, or even a hanger steak will work here just as well. Use what you have or what you can get.
There will be a marinade, of course, and it will be a blended concoction consisting of a couple of cut up kiwi, 3 Tbsp of lemon juice, 1 tsp each of mustard (I used stoneground) and fresh minced garlic, and then about 1/2 tsp of fresh cracked black pepper.
With a small handheld blender, I transformed these ingredients into a gel-like marinade and poured it into the bag with the steak. You can mash up and hand mix these ingredients as well. The important part is to get the steak all good and coated, and then set to the side to let the marinade start to do it’s magic.
Now for that colorful, aesthetically appealing, somehow calming, kiwi salsa. It is calming to say, isn’t it? Kind of like one of those meditation mantras – kiwi salsa. Lets close our eyes and say it together. Kiwi – Salsa.
OK then, cut up 2 more kiwi, and add about 3/4 cup of sliced cherry tomatoes and 2 Tbsp of chopped red onion.
Stir in 2 Tbsp of chopped cilantro, 4 tsp of olive oil, 2 tsp of lemon juice, 1 tsp of salt, and a good pinch of red pepper flakes.
Mix well, and put in the fridge to let the flavors all meld together while we grill the flank steak. Great color in this salsa, yes?
When you have a hot fire all ready to go, remove the flank steak from the marinade, and lay the meat directly over the hot coals. I sprinkled an additional, generous amount of seasoned pepper on the meat just before laying on the grill, but it’s all about the sizzle and sear at this point.
After just a few minutes, look for a good char, flip it, and continue grilling until the internal temperature of the flank steak reaches 125 degrees.
Pull the steak off and tent it with aluminum foil for a few minutes.
Hold your breath, slice against the grain, and revel in the great color, texture, and juiciness of your seared flank steak. This one is a beauty.
Now a perfectly seared steak with a fresh kiwi salsa may be enough for you, but I sure could go for a couple of grill-toasted tortillas to go along with this combo. Couldn’t you? Yeah, I thought so.
Because Life Is Better Wood Fired