Grilled Flank Steak With Chilean Salsa
By Traeger Kitchen
Shower this flank steak with Traeger Prime Rib Rub, it tenderizes and spices deliciously. The fiery Chilean salsa gives your taste buds a run for their money. Luckily, you've got the steak to cue some fire.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| As Needed | extra-virgin olive oil |
| As Needed | Traeger Prime Rib Rub |
| 1 Bunch | Cilantro, for serving |
| 2 | scallions, chopped |
| 1 Clove | garlic, chopped |
| 1 | jalapeño pepper, stemmed, seeded and diced |
| 1/4 Cup | Red wine vinegar |
| 1/2 Teaspoon | ground cumin |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 1 | lime, cut into wedges |
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° (232 C) if available.
450 ˚F / 232 ˚C
00:15
2
Rub the steak with a small amount of olive oil and season generously with Traeger Prime Rib Rub. Set aside while you make the salsa.
3
Trim the tough lower stems from the cilantro and roughly chop the remaining cilantro. Place in a blender or food processor. Add the scallions, garlic, jalapeno, vinegar, and cumin pulse until chopped.
4
Arrange the steak on the grill grate at an angle and grill for 8 to 10 minutes per side, turning with tongs, or until cooked to medium-rare (135℉)(50-55C). Let the meat rest for 5 minutes before slicing thinly on a sharp diagonal. Serve with the Chilean salsa and lime wedges. Enjoy!
450 ˚F / 232 ˚C
135 ˚F / 57 ˚C
00:20
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