Curry Flank Steak with Tropical Fruit Salsa

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.


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


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


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.