Grilled Flank Steak With Chilean Salsa

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

• 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.

  Ingredients

  • As Needed extra-virgin olive oil

  • As Needed extra-virgin olive oil

  • As Needed Traeger Prime Rib Rub

• 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.

  Ingredients

  • 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

  • 1/2 Cup extra-virgin olive oil

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• 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

  Ingredients

  • 1  lime, cut into wedges