Argentine Spice-Rubbed Flank Steak with Salsa Criolla

Chimichurri is the star salsa of the Argentine grill, but the lesser known salsa criolla was my favorite when I visited that country. Full of onions, red peppers, and herbs, the mixture is a light but intensely flavorful condiment for grilled steak.

• 3 cloves garlic, minced and mashed to a paste with a pinch of salt
• 2 Tbs. chopped fresh thyme
• 1 Tbs. freshly ground black pepper
• 1 Tbs. chili powder
• 2 tsp. brown sugar
• 1-1/2 Tbs. plus 2 tsp. kosher salt
• 4-1/2 lb. fl ank steak (about 3 medium steaks), trimmed of excess fat
• 1 large ripe tomato, cored, seeded, and fi nely 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 Tbs. of the thyme, 2 tsp. of the black pepper, the chili powder, brown sugar, and 1-1/2 Tbs. 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 Tbs. 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. Grill the steak (covered on a gas grill) until it has good grill marks on the fi rst 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.