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Peppered Flank Steak and Salsa

Peppered Flank Steak and Salsa
Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.