With the flank steak, I also served grilled asparagus (coated in olive oil, balsamic vinegar, salt, & pepper before hitting the grill) and wild rice. I wanted to make a salsa to serve with the steak as well. I bought some Anaheim chile peppers earlier in the week - and then started pulling other ingredients out of my refrigerator and pantry to finish it off. I thought it was quite tasty with the steak. I hope you'll give it a try and give me your thoughts!
What are you grilling this Labor Day Weekend?
4 Anaheim chiles, roasted, skins peeled, seeds removed, and diced
4 Roma tomatoes, roasted, skins peeled, seeds removed, and diced
1/2 cup diced red onion
2 avocados, diced
4 cloves garlic, minced
2 tablespoons cilantro, chopped
2 tablespoons olive oil
Juice of one lime
Salt & pepper, to taste
Combine all ingredients in a bowl about 1 hour before serving. Refrigerate. Serve with grilled flank steak.