Grilled Flank Steak, Peach Salsa, & Cilantro Lime Rice Bowls
If you’re soaking up this grilling weather and loving the summer fruits, this recipe is for you! This is a great meal to prep before work or school, letting the marinated Flank steak and the salsa develop maximum flavor!
Servings: 4 *Prep Time: 30 Minutes * Resting Time: 3 Hours * Cook Time: 30 Minutes * Total Time: 4 Hours
Ingredients
Flank Steak
1.5-2 lb Flank Steak
½ cup extra-virgin olive oil
3 sprigs fresh rosemary, chopped
4 cloves garlic, chopped
2 tsp sea salt
1 tsp black pepper
Peach Salsa
2 cups fresh peaches, peeled and diced
¼ cup fresh red bell pepper, diced
¼ cup red onion, diced
2 jalapenos, deseeded and finely chopped (optional)
¼ fresh cilantro, roughly chopped
The juice of one lime
Sea salt, to taste
Cilantro Lime Rice
1 cup long-grain Jasmine white rice
2 cups water (vegetable or chicken broth works great too!)
¼ cup fresh cilantro, roughly chopped
The juice from one lime
Instructions
Flank Steak
In a medium bowl, add the olive oil, chopped rosemary, garlic, sea salt, and pepper and whisk to combine.
In a medium baking dish, lay the steak flat, poking holes using a fork, on both sides of the flank. Pour the olive oil and herb mixture over the steak and cover the dish with Saran Wrap. Allow the meat to marinate in the fridge for at least 1 hour or overnight.
Preheat the grill on high. Grill the steak for 4 to 5 minutes on each side.
Plate the steak and allow it to rest for 15 minutes before cutting.
Spoon peach salsa over the grilled flank steak for a sweet and savory taste!
Peach Salsa
In a medium bowl, add the fresh peaches, red bell pepper, onion, and jalapeños. Stir to combine.
Add the fresh cilantro and combine.
Pour the lime juice over the mixture and add sea salt.
Cover the bowl in Saran Wrap and refrigerate for at least 2 hours, allowing the juices to fully develop.
Cilantro Lime Rice
In a medium pot over medium-high heat, add water (or broth). Bring to a boil.
When the water is boiling, add the Jasmine rice. Cook, covered, for about 15 minutes. Stir every few minutes to prevent sticking.
When the rice appears fluffy, remove from heat. Pour lime juice over the rice and add the chopped cilantro. Stir to combine.
Plate the cilantro-lime rice alongside the grilled flank steak and peach salsa. Enjoy!
