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Broiled Flank Steak with Warm Tomato Topping

Broiled Flank Steak with Warm Tomato Topping
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Yield

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

Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

    Seeding Tomatoes
  2. 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.

  3. 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.

Cook's Notes

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 www.choosemyplate.gov.