Flank Steak with Tomato-Avocado Salsa Recipe Print Page

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Dinner Recipes

Flank Steak with Tomato-Avocado Salsa

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.

Oxmoor House JULY 2010

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

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

Nutritional Information

Amount per serving

Calories: 246
Calories from fat: 0.0%
Fat: 12.9g
Saturated fat: 4.4g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 24.9g
Carbohydrate: 7.6g
Fiber: 2.3g
Cholesterol: 59mg
Iron: 2.9mg
Sodium: 330mg
Calcium: 19mg

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Flank Steak with Tomato-Avocado Salsa recipe