👥6 people
⏲️4h 0m
🕐20m
🍽️main meal
A fresh summertime steak recipe.
Ingredients
- 2 cloves garlic, minced and mashed to a paste with a pinch of salt
- 2.5 teaspoons chopped fresh thyme
- 2 teaspoons freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- 4 teaspoons kosher salt
- 2 lb. flank steak (about 3 medium steaks), trimmed of excess fat
- 1 medium ripe tomato, cored, seeded, and minced
- 1 medium yellow onion, minced
- 1 red bell pepper, cored, seeded, and minced
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
Method
- In a small bowl, mix about two-thirds of the garlic paste with .5 teaspoons of thyme, 1 tsp. of the black pepper, the chili powder, brown sugar, and 1-1/2 teaspoons of salt. Arrange the steaks on a rimmed baking sheet and pat the spice rub all over them. Cover and let sit for at least 4 hours and up to 1 day in the refrigerator.
- In a 1-qt. sealable container, combine the tomato, onion, red pepper, oil, and vinegar with 1/4 cup water, and the remaining garlic paste, thyme, salt, and black pepper, to taste. Shake well. Refrigerate for up to 1 day before serving.
- Heat the Egg to medium-high. Grill the steak (covered if using a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the steak; if using a gas grill, reduce the heat to medium and cover the grill. Continue to cook until done to your liking (make a slit in the steak to take a peek), 4 to 5 minutes more for medium-rare; 6 to 7 minutes more for medium.
- Let the steak rest on a cutting board for 5 minutes and then slice thinly across the grain. Stir or shake the salsa Criolla and serve with the steak.
