Spice-Rubbed Flank Steak with Fresh Salsa

Photo: John Autry; Styling: Mindi Shapiro Levine
This flank steak is brushed with tons of spices. There's cumin, paprika, chipotle chile powder, and even some cinnamon!

Yield:

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

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 32 Minutes

Nutritional Information

Calories 253
Fat 14.4 g
Satfat 4.2 g
Monofat 8.1 g
Polyfat 1 g
Protein 25 g
Carbohydrate 5.6 g
Fiber 1.7 g
Cholesterol 65 mg
Iron 3.2 mg
Sodium 415 mg
Calcium 30 mg

Ingredients

Salsa:
2 cups chopped seeded tomato
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
Steak:
1 teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon chipotle chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon extra-virgin olive oil
Cooking spray

Preparation

1. Preheat grill to high heat.

2. To prepare salsa, combine first 7 ingredients in a bowl.

3. To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon). Brush both sides of steak with olive oil, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with salsa.

Note:

Robin Bashinsky,

July 2011