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.
Resting time for steak:
Argentinian steak seasoning
Jalapeno Olive Oil
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 ¼" 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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