Flank Steak with Easy Charred Chayote Salsa
With just a few fresh ingredients, steak night gets a festive update with a beautiful charred warm salsa.
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Servings: 4
Equipment
- Skillet
- Mixing Bowl
Ingredients
- flank steak
- Argentinian steak seasoning
- 1 chayote squash
- 3 plum tomatoes
- 1 onion
- 1 jalapeno
- 2 tbsp Jalapeno Olive Oil
- 1/2 tsp kosher salt
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 tbsp olive oil
Instructions
- Season your flank steak with the Argentinian rub.
- Heat a large skillet with 1 tbsp olive oil over medium-high heat.
- Sear both sides of your steak, 3-5 minutes per side, depending on how done you like your steak.
- Allow to rest.
- Cut your tomatoes in half, onion into quarters, chayote squash into 1/4" thick strips, and your jalapeno in half. For less heat remove the seeds and rib of the jalapeno.
- Heat a skillet over medium heat with 1 tbsp of olive oil. Add vegetables to the skillet and allow them to get a nice char on them, turning occasionally.
- Once charred remove to your cutting board and dice into smaller pieces.
- Combine diced vegetables, salt, cilantro, lime juice, and the jalapeno olive oil in a bowl. Serve with the steak.
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