We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Flank Steak With Chilean Salsa

15

20

Mesquite

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • extra-virgin olive oil

  • 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

  • 1/2 Cup extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 lime, cut into wedges

  • 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

  • 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.

    • 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.

    • 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

    135 ˚F

    • 1 lime, cut into wedges

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.