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Seared Flank Steak with Roasted Tomato-Cilantro Salsa

Seared Flank Steak with Roasted Tomato-Cilantro Salsa
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Experience the perfect balance of smoky, seared beef and zesty freshness with this Seared Flank Steak with Roasted Tomato-Cilantro Salsa. Ideal for any occasion, this dish is quick to prepare, making it perfect for busy weeknights or special weekend gatherings. The flank steak is expertly seasoned and cooked to tender perfection, while the roasted tomato-cilantro salsa adds a burst of vibrant flavor that will impress your guests. With only a few ingredients and straightforward cooking steps, you’ll have a delicious meal on the table in no time. Customize the salsa to suit your taste, and enjoy a colorful plate that not only looks great but also packs a nutritious punch.

Ingredients

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  • 2 lbs flank steak
  • 1 tsp ground black pepper
  • 1 tsp salt, divided
  • 2 pints grape tomatoes, halved
  • 1 cup chopped fresh cilantro
  • ⅔ cup extra-virgin olive oil
  • 2 small jalapeño peppers, seeded and thinly sliced
  • 4 tsp finely chopped garlic
  • Juice of 1 lime
  • 1 tsp smoked paprika or chipotle powder
  • 1 small red onion, finely diced
  • Crumbled cotija cheese or sliced avocado (optional)

Instructions

  1. Season the flank steak with salt and pepper. Let it rest at room temperature while you prepare the salsa.
  2. Roast halved grape tomatoes with garlic, olive oil, and salt on a baking sheet at 425°F for about 10–12 minutes until blistered.
  3. In a bowl, combine roasted tomatoes, cilantro, jalapeños, lime juice, and remaining olive oil for the salsa.
  4. Heat a grill pan or skillet over high heat and sear the steak for 3–4 minutes per side for medium-rare doneness. Let it rest for 5 minutes before slicing against the grain.
  5. Serve sliced steak topped with tomato-cilantro salsa.

Nutrition

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