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Grilled Flank Steak With Chilean Salsa

Grilled Flank Steak With Chilean Salsa

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

20 Min

Pellets

Mesquite

Ingredients

This recipe serves:

6

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Units of Measurement:
main
As Needed extra-virgin olive oil
As Needed 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
To Taste kosher salt
To Taste freshly ground black pepper
1 lime, cut into wedges

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

    00:15

  • 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.

  • 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.

  • 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

    00:20

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