Broiled Flank Steak with Warm Tomato Topping

Broiled Flank Steak with Warm Tomato Topping Recipe
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.


4 servings (serving size: 3 ounces meat and about 1/3 cup topping)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 37 %
Fat 7.9 g
Satfat 2.5 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 25.3 g
Carbohydrate 4.3 g
Fiber 1.2 g
Cholesterol 37 mg
Iron 2.4 mg
Sodium 514 mg
Calcium 38 mg


1 1/4 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro


Preheat broiler.

Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jackie Mills, MS, RD,

Cooking Light

January 2008
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