Peppered Flank Steak and Salsa

Photo: John Autry; Styling: Cindy Barr

Serve this summery steak dinner with bread to bulk up this light meal.

Yield: 4 servings (serving size: 3 ounces steak and 1/3 cup salsa)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 10g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.2g
  • Carbohydrate: 3.6g
  • Fiber: 1.2g
  • Cholesterol: 37mg
  • Iron: 2.2mg
  • Sodium: 437mg
  • Calcium: 47mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 3. Combine 1 1/2 cups tomato and remaining ingredients. Serve salsa over steak.
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