Curry Flank Steak with Tropical Fruit Salsa

recipe
After this spicy entrée, serve a cooling pineapple sorbet for dessert. The Tropical Fruit Salsa is delicious as an accompaniment to grilled chicken breasts and grilled tuna or swordfish.

Yield:

4 servings (serving size: 3 ounces steak and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 43 %
Fat 12.8 g
Satfat 5.3 g
Monofat 5.2 g
Polyfat 0.5 g
Protein 21.6 g
Carbohydrate 15.4 g
Fiber 2.6 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 72 mg
Calcium 33 mg

Ingredients

1 (1-pound) lean flank steak
1/4 cup dry sherry
1/4 cup orange juice
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Vegetable cooking spray

Preparation

Trim fat from steak. Combine steak and next 6 ingredients (steak through pepper) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.

Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes on each side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Tropical Fruit Salsa.

Jane Reinsel,

Cooking Light

May 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note