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.

Yield: 4 servings (serving size: 3 ounces steak and 1/2 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 43%
  • Fat: 12.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 21.6g
  • Carbohydrate: 15.4g
  • Fiber: 2.6g
  • Cholesterol: 57mg
  • Iron: 2.9mg
  • Sodium: 72mg
  • Calcium: 33mg

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
  • Tropical Fruit Salsa

Preparation

  1. 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.
  2. 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.
My Notes

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

Add Note

Curry Flank Steak with Tropical Fruit Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy