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Flank Steak with Tomato-Avocado Salsa

Oxmoor House
Prep time 15 mins
Cook time 12 mins
Other time 8 hrs, 5 mins
Yield 6 servings (serving size: 3 ounces steak and 1/3 cup salsa)
The habanero chile pepper is extremely hot and is used in many Caribbean dishes.

Ingredients

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

Nutrition Information

  • calories 246
  • fat 12.9 g
  • satfat 4.4 g
  • protein 24.9 g
  • carbohydrate 7.6 g
  • cholesterol 59 mg
  • iron 2.9 mg
  • sodium 330 mg
  • caloriesfromfat 47 %
  • fiber 2.3 g
  • calcium 19 mg

How to Make It

  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 to 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.

Oxmoor House Healthy Eating Collection