aussie flank steak with breadcrumb salsa overhead view vertical
Print Pin
5 from 1 vote

Aussie Flank Steak with Breadcrumb Salsa

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1.5 lb Aussie Grassfed Flank Steak , trimmed
  • kosher salt & pepper

Marinade

  • 1 coarsely chopped shallot
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons parsley
  • 1/4 cup olive oil

Bread Crumb Salsa

  • 2 cups diced tomatoes (about 3 large roma tomatoes)
  • 3/4 cup finely chopped shallots (about 2-3 shallots)
  • 1 - 2 tablespoons red wine vinegar adjust to taste
  • 1 cup chopped parsley
  • 1/8 cup extra virgin olive oil
  • 2 cups toasted breadcrumbs (recipe follows)
  • 1/2 teaspoon kosher salt
  • freshly ground pepper

Bread Crumbs

  • 2 cups diced bread
  • 1 tablespoon oil

Instructions

To make the marinade

  • Combine all marinade ingredients in a blender or use a hand blender and blend until smooth (scraping the sides as necessary).
  • Place the steak on a large plate or in a baking dish.
  • Using a fork, poke holes throughout the steak on both sides.
  • Pour the marinade over the steak and massage it in on both sides.
  • Let marinate for at least 30 minutes and up to overnight.

To make the breadcrumb salsa

  • Make the breadcrumbs by heating 1 tablespoon oil in a large skillet over medium heat. Add the diced bread and sautée until golden and crunchy, about 5 minutes.
  • Combine all the salsa ingredients except for the toasted breadcrumbs in a medium bowl.
  • Mix well and taste for seasoning. Add more salt and red wine vinegar as necessary.
  • Set aside until you are ready to serve, then Add the breadcrumbs at the last minute and mix before serving.

To cook the steak

  • Bring the steak to room temperature if it was refrigerated.
  • Wipe off excess marinade with paper towels.
  • Heat your grill on high for at least 5 minutes.
  • Season the steak well with kosher salt & freshly ground pepper.
  • Grill the steak over high for about 4 to 6 minutes per side, or until the desired internal temperature is reached (120 to 125 degrees for medium-rare).
  • Transfer to a cutting board and let rest for 5 to 10 minutes covered with aluminum foil.
  • Slice the steak very thin across the grain. 
  • Mix in the breadcrumbs with the prepared salsa and serve over the top of the sliced steak.