Grilled Montreal Flank Steak + Charred Tomato Salsa = The ultimate grill match. A robust marinade of coarse black pepper, garlic and dill adds a zesty boldness to steak, rounded out by the smoky charred tomato salsa.
For the Steak, reserve 1 tablespoon of the Marinade; set aside in medium bowl. Place steak in large resealable bag or glass dish. Add remaining Marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
For the Salsa, brush tomatoes, pepper and onion lightly with olive oil. Sprinkle with salt and pepper to taste. Grill vegetables 8 to 10 minutes or until tender and charred, turning occasionally. Cool slightly. Coarsely chop vegetables and add to bowl with Marinade; toss lightly to coat. Set aside.
Remove steak from Marinade. Discard any remaining Marinade.
Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Serve with Salsa.