Go Back
+ servings
Flank Steak with Charred Chayote Salsa

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.
Print Pin
Course: Main Course
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting time for steak: 10 minutes
Servings: 4


  • Skillet
  • Mixing Bowl


  • flank steak
  • Argentinian steak seasoning
  • 1 chayote squash
  • 3 plum tomatoes
  • 1 onion
  • 1 jalapeno
  • 2 tbsp Jalapeno Olive Oil
  • ½ tsp kosher salt
  • 1 lime, juiced
  • ¼ cup cilantro, chopped
  • 1 tbsp 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.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!