Marinated Flank Steak With Roasted Grape and Jicama Salsa
New York City
Salsas get dressed in their summer best when fresh fruits are added to the mix. Here, Restaurant Associates combines green grapes with crisp pieces of jicama, red bell peppers and red onion to provide texture, color and flavor contrast to grilled flank steak. Use the simple roasted salsa to accent other grilled meats or seafood, too.
1 lb. flank steak
2 tbsp. olive oil
1 garlic clove, minced
2 tbsp. balsamic vinegar, divided
1 tsp. cracked black pepper
½ tsp. kosher salt
1 cup seedless green grapes
1 cup diced jicama
½ cup diced red bell peppers
1 cup sliced red onions
1 tsp. ground cumin
- Preheat oven to 400 F and heat grill to medium.
- In mixing bowl, combine olive oil, garlic, 1 tablespoon balsamic vinegar, pepper and salt; spread mixture over flank steak to marinate. Refrigerate until ready to grill.
- Meanwhile, in another bowl, combine grapes, jicama, peppers, onions, cumin and 1 tablespoon balsamic vinegar; toss to mix. Transfer to sheet pan and roast for 10 minutes. Cool to room temperature, then season with salt and pepper.
- Grill flank steak to desired doneness, turning once. Let rest 10 minutes, then carve into thin slices. Serve with roasted grape salsa.
Photo courtesy of California Table Grape Commission