SERIOUSLY SIMPLE: Grilled flank steak with smoky salsa
2. In a small serving bowl, combine the remaining salsa and beer for the sauce and mix together. Taste for seasoning.
3. Prepare a barbecue for medium-heat grilling. Remove the steak from the marinade and grill it 3 inches from the heat for 5 to 7 minutes on each side for a medium-rare. Place on a carving platter and let rest for 5 minutes. Thinly slice against the grain. Serve immediately with the sauce.
Recipe can be prepared up to 1 day ahead through step 2 and refrigerated.
Smoky Salsa
Chipotle chilies canned in adobo sauce, which can be found in Mexican markets, are used here. Chipotles are smoked jalapeño chilies that take on a charred flavor when dried.
Grilling the ingredients first provides a smoky undertone. This salsa is great with a big basket of warm crisp tortilla chips.
Makes 2 cups.
5 large Roma tomatoes, halved
1 small red onion, cut into thick slices
3 scallions, white and light green parts only
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