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Flank Steak with Salsa Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Make some quick and easy summer-time fresh apricot or peach salsa and serve with grilled flank steak for a special treat!
1 recipe of the Apricot Salsa
flank steak or skirt steak, about 1 pound size
zest of 1 lemon or lime
2 tablespoons of the lemon or lime juice
1/2 teaspoon dried herbs, such as Herbes d Provence, etc.
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
grapeseed oil for the grill pan
salad greens
fresh bread slices, or pita bread, etc. as desired for serving
First make the Apricot Salsa and set aside. Rub the steak with the lemon juice, zest, herbs, salt and pepper. Preheat a stove top grill pan, adding just a bit of grapeseed oil over the cooking area. Cook steak 2 - 3 minutes per side, until nicely browned on both sides and center is still pink inside. Allow to rest about 5 minutes before carving across the grain on the diagonal into thin slices. Arrange the lettuce and other salad greens on a serving platter or large salad bowl and toss on some of the salsa. Arrange the meat slices over the greens and serve with more of the salsa in a dish on the side. Provide slices of bread and enjoy with the salsa.
Recipe created 2015-06-23.
