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
<ol>
<li>Season the steak with salt and pepper.</li>
<li>In a large Ziploc bag or large dish, combine all the marinade ingredients. Add the steak and nicely cover with the marinade.</li>
<li>Let it marinate for at at least 4 hours or for best result overnight in the fridge.</li>
<li>In a large bowl, combine the salsa ingredients. Season according to taste and set aside.</li>
<li>Turn on the grill to medium-high heat.</li>
<li>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.</li>
<li>Let the steak rest for 5 minutes before slicing. Serve the salsa along side. Yum!</li>
</ol>
