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Ingredients
SALSA:
1 can Chickpea rinsed
1/2 cup corn, cooked and drained
1 bell pepper, diced
1 cucumber, seeded then diced
1/4 of red onion, diced
1/4 cup olive oil
juice of 1 lemon
a handful chopped fresh parsley
3 tablespoons Marukan Rice Vinegar - GF
salt and pepper
STEAK MARINADE:
1 flank steak
1/2 cup Kikkoman Tamari Soy Sauce - GF
3 tablespoons Sun Luck Sesame Oil - GF
1 head garlic, minced
1 tablespoon grated fresh ginger
juice of 1 lemon
1/2 cup chopped fresh cilantro
salt and pepper
Instructions
- Season the steak with salt and pepper.
- In a large Ziploc bag or large dish, combine all the marinade ingredients. Add the steak and nicely cover with the marinade.
- Let it marinate for at at least 4 hours or for best result overnight in the fridge.
- In a large bowl, combine the salsa ingredients. Season according to taste and set aside.
- Turn on the grill to medium-high heat.
- Sear the steak on both sides for 2-3 minutes. Continue cooking flipping a couple of times for 14-15 minutes total cooking time for medium. Cook more or less according to desired doneness.
- Let the steak rest for 5 minutes before slicing. Serve the salsa along side. Yum!
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