Grilled Flank Steak

Culinary Tools:

  • Round Grill
  • Paring Knife
  • Chef’s Knife
  • 2-quart Mixing Bowl
  • Carving Knife


  • 1 flank steak 0 fat (about ¾ pounds)
  • Salt and pepper to taste

Pepper Sauce:

  • 1 medium red bell pepper (approx. 1 cup)
  • 3 green onions (approx. 1/3 cup)
  • 1 jalapeño pepper
  • 3 cloves garlic
  • 1 tablespoon anchovy fillets
  • 1 tablespoon capers
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 6 tablespoons olive oil
  • 3 tablespoon s lime juice
  • Salt and pepper to taste

Pepper Sauce Procedure: Preheat the Round Grill on high heat for 3 minutes. Place the red bell pepper, green onions and jalapeño; grill for 5 minutes or until the peppers are slightly black on all sides, and the green onions on both sides; turn them frequently. Let them cool.

Using the Paring Knife, de-seed the grilled pepper and jalapeño. With the Chef’s Knife, finely chop the red pepper, jalapeño, green onions, garlic, anchovies and cappers, until form a paste. Using the same knife, chop the parsley and cilantro.

In the 2- quart Mixing Bowl, add all ingredients and mix well. Season with salt and pepper to taste; refrigerate for an hour.

Steak Procedure: Preheat the Round Grill at medium-high temperature for 3 minutes. Grill the steak (previously seasoned with salt and pepper), for 4 to 5 minutes per side for medium-rare, turning it once. Transfer to a cutting board and let them rest for 5 minutes. Using the Carving Knife, thinly slice the steak against the grain. Serve with the pepper sauce.