You May Also Like

About the Author: Chef Billy Parisi


  1. I suggest making a fresh Pico de gallo to accompany the flank steak with a squeeze of lime juice added to brighten up the pico if you don't want to add directly onto the steak, and finish with a sprinkling of fajita seasoning or Maldon finishing sea salt.

Leave a Reply

Your email address will not be published. Required fields are marked *