Ingredients:
2lbs flank steak
Char Crust® Original Hickory Grilled
Olive oil
Peach & Corn Salsa (homemade or store bought)
Instructions:
Steak:
-
Preheat grill to 450-475.
-
Bring steak to room temperature (about 1 hour).
-
Coat with Char Crust, covering all sides. Drizzle with olive oil.
-
Place on the grill at 450 to 475. Flip every two minutes. It will take 6 to 8 minutes for medium rare. Let sit and slice against the grain.
Corn and Peach Salsa:
Ingredients:
-
3 medium peaches peeled, pit removed, and chopped after being grilled with Char Crust
-
2 ears sweet corn kernels, cut off the cob after being grilled with Char Crust
-
1 cup cherry or grape tomatoes, halved
-
1/3 cup red onion, diced
-
1 jalapeno, minced
-
¼ cup cilantro, chopped
-
1 large avocado, pit removed and diced
-
2 tablespoons fresh lime juice
-
Kosher salt to taste and black pepper to taste
Add all ingredients to a bowl and mix. Add to steak or eat on the side.
