Argentine Flank Steak with Salsa Criolla

Serves 12

3 cloves garlic, minced and mashed to a paste with a pinch of salt 2 tbsp chopped fresh thyme 1 tbsp freshly ground black pepper 1 tbsp chili powder 2 tsp brown sugar 1 1/2 tbsp plus 2 tsp kosher salt 4 1/2 lb ﬂank steak (about 3 medium steaks), trimmed of excess fat 1 large ripe tomato, cored, seeded, and ﬁnely diced (about 1 1/4 cup) 1 medium yellow onion, minced (about 1 1/3 cups) 1/2 red bell pepper, cored, seeded, and minced (about 1/2 cup) 1/2 cup extra-virgin olive oil 1/3 cup white-wine vinegar

In a small bowl, mix about two-thirds of the garlic paste with 1 tbsp of the thyme, 2 tsp of the black pepper, the chili powder, brown sugar, and 1 1/2 tbsp of the salt. Arrange the steaks on a rimmed baking sheet and pat the spice rub all over them. Cover and let sit for at least 4 hours and up to 1 day in the refrigerator.

In a 1-qt. sealable container, combine the tomato, onion, red pepper, oil, and vinegar with 1/4 cup water, and the remaining garlic paste, 1 tbsp thyme, 2 tsp salt, and 1 tsp black pepper. Shake well. Refrigerate for up to 1 day before serving.

Heat a gas grill to medium high or prepare a hot charcoal ﬁre (see Chef’ Note). Grill the steak (covered on a gas grill) until it has good grill marks on the ﬁrst side, 4 to 5 minutes. Flip the steak; if using a gas grill, reduce the heat to medium and cover the grill. Continue to cook until done to your liking (make a slit in the steak to take a peek), 4 to 5 minutes more for medium rare; 6 to 7 minutes more for medium.

Let the steak rest on a cutting board for 5 minutes and then slice thinly across the grain. Stir or shake the salsa criolla and serve with the steak.

Chef’s Note: If you prefer, you can broil the steak. Turn broiler on, preheat and then place sheet pan in the oven for 5 minutes. Once it’s hot, place the ﬂank steak on it. Try to not disturb it for 4 minutes in order to get a good char on the steak. Flip over and cook for another 5 minutes. Let rest as described above.