Seared Flank Steak and Oriental Salsa

Casseroles et claviers
Joni L.: "I made this and liked the salsa so much I made an…" Read More
Seared Flank Steak and Oriental Salsa


Mediterranean flavors stand out in this bold and healthy recipe. A simple salsa made of green olives, preserved lemons, and cilantro tops perfectly seared steak for a light and satisfying meal. If you have leftovers, this dish will make a great topping for salads or a bowl of grains. Make this one in the summer when you can cook the steak on the grill and enjoy this refreshing dish al fresco.


  • preserved lemon (Salted)
  • 1 tomatoes
  • 2 tablespoons pitted green olives
  • 1 tablespoon cilantro leaves (chopped)
  • olive oil
  • Espelette Dukkah pepper
  • 2 flank steak


  1. Cut the preserved lemon in half and remove the pulp. Cut the lemon skin into small cubes.
  2. Dice the tomato and add to the lemon.
  3. Coarsely chop the olives and add them to the previous mixture.
  4. Sprinkle with chopped coriander and add a drizzle of olive oil. Add a pinch of Espelette pepper and mix well. Set aside.
  5. In a hot pan, sear the flank steaks on each side. Ideally, you should leave some of the meat rare, but do as you please. Cover with foil and put aside for a few minutes.
  6. Cut the beef into thin slices. Divide them into small cups and add a little salsa on top.
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