Flank Steak with Tomato-Avocado Salsa

recipe
The habanero pepper is extremely hot and is used in many Caribbean-style dishes. Note that the carbo rating for this recipe includes the salsa.
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Yield:

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

Recipe from

Oxmoor House

Nutritional Information

Calories 246
Caloriesfromfat 0.0 %
Fat 12.9 g
Satfat 4.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 7.6 g
Fiber 2.3 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 330 mg
Calcium 19 mg

Ingredients

1/2 cup minced green onions
2 tablespoons cider vinegar
1 tablespoon minced peeled fresh ginger
4 teaspoons Jamaican jerk seasoning
2 garlic cloves, minced
1 habanero pepper, seeded and minced
1 (1 3/4-pound) flank steak, trimmed
Cooking spray
Tomato-Avocado Salsa
Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl. Score a diamond pattern on steak. Place steak in a shallow dish. Spread green onion mixture on steak. Cover and marinate in refrigerator at least 8 hours.

2. Prepare grill.

3. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with Tomato-Avocado Salsa. Garnish with cilantro sprigs, if desired.

carbo rating: 5

Note:

The Complete Step-by-Step Low Carb Cookbook

July 2010
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