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Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson Photo by: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Broiled Flank Steak with Warm Tomato Topping

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

Cooking Light JANUARY 2008

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

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 37%
  • Fat: 7.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.3g
  • Carbohydrate: 4.3g
  • Fiber: 1.2g
  • Cholesterol: 37mg
  • Iron: 2.4mg
  • Sodium: 514mg
  • Calcium: 38mg
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