Flank Steak with Bell Pepper Salsa
- 1.5-2 pounds flank steak
- 1 tbsp olive oil
- 1 tbsp salt
- 1/2 pound bell pepper assorted colors
- 1/2 pound cherry tomatoes
- 2 tbsp diced onions
- 1 jalapeno
- 1 tsp salt
- 2 tbsp cilantro (optional)
- 1 tbsp olive oil
- Preheat Bull Gas Grill to medium – high (around 450 degrees)
- Coat flank steak in olive oil & salt and place on grill.
Grill the flank steak for about 4 minutes on each side. I like my steak to be an internal temp of 145 before I remove it from the grill.
Remove from grill and let flank steak rest for 10 min with aluminum foil tented over steak.
- Coat bell peppers, tomatoes, & jalapeño in olive oil and grill until grill marks have formed using medium heat.
- Let bell peppers, tomatoes, & jalapeño cool and place in blender and blend until desired consistency. Be very careful blending while ingredients are hot.
- Add salt, cilantro, and onions, and enjoy with flank steak