90
Gluten-Free Grilled Flank Steak with Corn-Chickpea Salsa
Prep time
Cook time
Total time
Marinated Grilled Flank Steak with Corn-Chickpea Salsa
Author: Jan Withington
Recipe type: Main
Serves: 4 servings
Ingredients
- SALSA:
- 1 can Chickpea rinsed
- ½ cup corn, cooked and drained
- 1 bell pepper, diced
- 1 cucumber, seeded then diced
- ¼ of red onion, diced
- ¼ 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
- ½ 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
- ½ 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!
