Steps
- Remove any excess silver skin from the outside of the flank steak
- For the marinade combine diced red and green chilli, 1 cup chopped fresh coriander, 4 finely diced garlic cloves, 1/3 cup olive oil, salt and pepper.
- Pour over the top of the steaks and massage in to all sides- Place in the fridge and allow to marinate for 2 hours
- Meanwhile for the salsa add capsicum, eggplant, halved tomatoes, brown onion and jalapenos to the barbecue
- Grill on high for 10-15 minutes until the vegetables are charred and soft
- Add the vegetables to a blender along with 1/3 cup fresh coriander, the juice of a lime and 2 tsp salt
- Blend until smooth and set aside in a bowl- Grill the flank steak for 4-5 minutes on high heat then flip
- Allow to cook for a further 4-5 minutes until you have reached an internal temp of 53C then remove
- Allow to rest for 10 minutes and then slice the steak against the grain
- Transfer to a plate and serve with plenty of salsa spooned over the top
- Finish with a final seasoning of salt and enjoy
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