Taste of Life: Flank Steak with Watermelon, Red Onion and Blue Cheese Salsa

By Chef Hillary Gallagher

Serves 4-6

Flank Steak

2 lbs. flank steak
2 limes, juiced
4 cloves garlic, chopped
4 tablespoons extra virgin olive oil
2 teaspoons freshly ground black pepper
3 teaspoons kosher salt

Watermelon, Red Onion and Blue Cheese Salsa

1 red onion, sliced
2 cups watermelon, cut into cubes
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
cup blue cheese crumbles
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1-2 teaspoons jalapeno pepper, minced (optional)
1 teaspoon kosher salt
teaspoon freshly ground black pepper

Flank Steak Procedure:

Combine all the ingredients in a bowl, except the steak, and mix thoroughly.
Place the steak in a large, sealable plastic bag or baking dish, and add the marinade, massaging it into the meat.
Refrigerate for at least 2 hours or overnight. Remove the steak from the refrigerator an hour before cooking.
Preheat a grill or a stove-top grill pan. Wipe off the excess marinade, and season the steak with the salt and black pepper.
Place the steak on the grill or griddle, and sear it over high heat for 5 minutes; move the steak to a cooler part of the grill, or turn down the heat on the griddle pan, and continue to cook it for an additional 5 minutes.
Turn the steak over, and cook for an additional 7-9 minutes, depending on the size of the steak and the desired temperature.
Transfer the steak to a platter to rest for at least another 5 minutes.

Salsa Procedure:

Combine all the ingredients in a large mixing bowl; adjust the seasoning as needed.
Cover and refrigerate until needed.

To Serve:

1. Slice the steak against the grain, and place it on a platter.
2. Serve the salsa alongside the sliced steak.

*Suggestion: Serve the steak with oven-roasted, red bliss potatoes or your favorite potato salad.