This is a great recipe. Ive made it twice so far and its delicous. However when I use a flank steak in any recipe, I cut it up before cooking and let it marinade in 1tbsp of cornstarch, 1 tbsp of water, 1tbps of lime juice, 1tsp of salt and 1/4 tsp of black pepper for at least 20 minutes. (My family likes theirs well done i like mine rare) The tomato salad is decent, it is much better with 1 tbsp of lime juice and 1tsp of salt added instead. I serve with cilantro rice using the extra cilantro from cutting up 1 bunch for the tomato salad and top it with the tomatoes. Its amazing.
It was a big hit! I don’t like cilantro, so I used parsley instead. Added a little more salt and pepper to steak.
The steak was very tender and tasty, and the tomato salad was great when paired with the steak - alone it tastes a bit bitter almost.
Loved this recipe! It was a quick and delicious weeknight meal. We also added some avocado with lime. My husband doesn't like cilantro, so subbed in parsley.
We made this dish tonight and absolutely loved it! So much so that my husband said he'd like to make this same recipe later this week. The flavors are so good! The tomato-jalapeno mixture is so bright and complements the steak incredibly well. The jalapenos bring a nice heat, but not overwhelming. I was surprised the flank steak was so tender since we're not instructed to marinate it, which is something I thought was typically suggested for this cut of meat. We tenderized it and cut it thin, making it quite tender. I wholly agree with the recommendation for crusty bread to sop up the juices -- so good! We may make more of the base to have more to sop up next time. The recipe is truly perfect as is, but we may try adding a squeeze of lime juice on the steak and serve with a few avocado slices, to boot, the next time. Can't wait to enjoy this light and summery, yet so fulfilling, dish again soon!
Good tasting and easy to make.