Recipe by Jenny Park
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 20 minutes (plus resting)
Servings: 4 to 6
- 1 English cucumber, finely chopped
- 2 tbsp. finely chopped red onion
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tbsp. finely chopped fresh dill
- 1 1/2 lb. flank steak
In medium bowl, toss cucumber, onion, oil, vinegar, and dill; season salsa. Heat grill to medium-high. Season steak with salt and pepper. Grill steak, turning once, until grill marks form, about 5 to 6 minutes per side for medium. Transfer steak to cutting board; let rest 20 minutes. Slice steak against the grain and serve with salsa.