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Salsa Flank Steak


  • 1 1/4-1 1/2 lb. flank steak


  • 1 1/2 cups canned tomatoes, pureed
  • 1/4 cup finely chopped onions
  • 1 large clove garlic, finely chopped
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  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup canned green chilies, chopped
  • 2 Tbsp. vinegar
  • 1 Tbsp. chili powder
  • salt and pepper


Trim off excess fat from steak. Combine first 7 marinade ingredients in baking dish. Save 1/4-1/2 cup for serving over steak when done. Coat steak with marinade. Allow to sit for 1 hours at room temperature. Prepare charcoal in grill. When coals are ready, grill steak for 5 minutes on each side for rare, 2-4 minutes longer for medium. Place on carving board. Slice on the diagonal into thin slices. Season with salt & pepper. Pour remaining marinade over steak.

By Robin from Washington, IA

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