Grilled Flank Steak with Strawberry BBQ and Salsa

Name: Grilled Flank Steak with Strawberry BBQ and Salsa
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 lb Beefsteak Tomato; 0.25 tsp Black Pepper; 2 tsp Brown Sugar; 1 whole Cucumber; 2 tbsp Diced Yellow Onion; 2 tsp Fresh Basil; 2 tbsp Ketchup; 2 tsp Minced Garlic; 0.13 tsp Salt; 24 oz Sliced Strawberries; 2 tbsp Water; 0.13 tsp White Pepper; 2 tsp White Wine Vinegar

Dinner 🍽️Lunch 🥪 American Low-Sodium Heart-Healthy ❤️Gluten-Free

Grilled flank steak meets a glossy strawberry barbecue glaze that balances sweetness with gentle tang from vinegar and a hint of basil. A fresh strawberry-basil-cucumber salsa adds bright, juicy contrast and crunch, making Grilled Flank Steak with Strawberry BBQ and Salsa perfect for warm-weather dinners or a weekend cookout.

Prep15 mins
Cook1 hr
Serves6
DifficultyMedium

Grilled Flank Steak with Strawberry BBQ and Salsa

1

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a rimmed baking sheet with parchment paper to catch the cooking liquid. Arrange the halved strawberries on the baking sheet.
2

Roast in the preheated oven until fragrant, soft, and caramelized, about 20 minutes.
3

For the sauce, transfer the roasted strawberries and their juices to a small saucepan. Stir in water, ketchup, brown sugar, 2 teaspoons basil, 2 teaspoons vinegar, 1 teaspoon garlic, white pepper, and 1/8 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes. Remove from the heat, let cool slightly, then transfer the sauce to a food processor or blender. Blend until smooth.
4

Preheat an outdoor grill to medium-high heat, 375 to 400 degrees F (190 to 200 degrees C). Oil the grill grates. Sprinkle 1/4 teaspoon salt and the black pepper over the steak. Grill the steak, covered, for 10 minutes. Turn the steak and brush lightly with sauce. Continue cooking, brushing with sauce every 3 minutes, for about 10 minutes more. An instant-read thermometer inserted into the thickest part should read 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
5

Transfer the steak to a cutting board; cover loosely with foil and let rest for 10 minutes. (After resting, the temperature should read 135 degrees F (57 degrees C) for medium-rare or 145 degrees F (65 degrees C) for medium.)
6

For the salsa, toss together the chopped strawberries, cucumber, onion, the remaining 2 tablespoons each basil and vinegar, and the remaining 1 teaspoon each garlic and salt in a medium bowl. Chill the salsa, covered, for up to 4 hours.
7

Thinly slice the steak. Serve with the strawberry salsa and garnish with additional basil.