Peppered Flank Steak and Salsa

Photo: John Autry; Styling: Cindy Barr
Serve a summery steak dinner tonight in just 30 minutes! Add a side of fresh veggies and plenty of crusty bread to round out the meal.

Yield:

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

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 210
Fat 10 g
Satfat 2.8 g
Monofat 4.9 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 3.6 g
Fiber 1.2 g
Cholesterol 37 mg
Iron 2.2 mg
Sodium 437 mg
Calcium 47 mg

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 1/2 cups diced red and yellow tomato
2 tablespoons sliced green onions
4 teaspoons chopped fresh oregano
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.

2. Combine first 6 ingredients in a small bowl. Rub spice mixture evenly over both sides of steak. 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.

3. Combine 1 1/2 cups tomato and remaining ingredients. Serve salsa over steak.

Note:

Tiffany Vickers Davis,

August 2011