Go Back
To make a tasty grilled flank steak with tomato pepper salsa, you need some key ingredients. For the flank steak, start with 1.5 pounds of flank steak. This cut is lean and flavorful. You will also need olive oil, garlic, smoked paprika, ground cumin, salt, and black pepper for marinating. These spices create a great base of flavor.

Grilled Flank Steak with Tomato Pepper Salsa

Savor the flavor with this Grilled Flank Steak with Tomato Pepper Salsa recipe! Perfect for any occasion, this dish combines juicy steak with a zesty salsa that’s bursting with fresh ingredients. Learn the secret to marinating and grilling like a pro, and wow your family and friends at dinner. Ready to impress? Click through for the full recipe and make mealtime delightful with this easy yet delicious creation!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs flank steak

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 large tomato, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño, minced (optional for heat)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions
 

Marinate the Steak: In a bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Rub this mixture all over the flank steak, ensuring it is well coated. Cover and let marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.

    Prepare the Salsa: In a separate bowl, mix together the diced tomato, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and the remaining 1 tablespoon of olive oil. Season with salt to taste. Stir well and let it sit for flavors to meld while the steak is grilling.

      Grill the Steak: Preheat your grill to medium-high heat. Once hot, remove the steak from the marinade and place it on the grill. Cook for about 5-6 minutes per side for medium-rare, or adjust according to desired doneness (use a meat thermometer for precision: 130°F for medium-rare).

        Rest and Slice: After grilling, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.

          Serve: Plate the sliced steak and generously top with the fresh tomato pepper salsa.

            - Prep Time: 20 minutes, Total Time: 1 hour (including marinating), Servings: 4

              - Presentation Tips: Serve the steak on a large platter with lime wedges on the side. Garnish the dish with extra cilantro and serve alongside warm tortillas for a complete fiesta experience!