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Texas Flank Steak with Pico De Gallo

Prep time 20 mins
Cook time 12 mins
Other time 6 hrs, 5 mins
Yield 6 servings (serving size: 3 ounces steak and about 1/2 cup pico de gallo)

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 1/2 pounds flank steak, trimmed
  • 1 1/2 cups diced tomato (about 2 medium)
  • 1 1/2 cups diced red onion (about 1 medium)
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 tablespoons minced seeded jalapeño pepper
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Cooking spray

Nutrition Information

  • calories 227
  • fat 11.4 g
  • satfat 3.4 g
  • protein 23.6 g
  • carbohydrate 7.0 g
  • cholesterol 45 mg
  • iron 1.9 mg
  • sodium 433 mg
  • caloriesfromfat 45 %
  • fiber 1.2 g
  • calcium 30 mg

How to Make It

  1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal bag, and marinate steak in refrigerator at least 6 hours, turning bag occasionally.

  2. . Prepare grill.

  3. . Combine tomato and next 7 ingredients in a bowl; toss gently, and set aside.

  4. . Remove steak from bag; discard marinade. 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 pico de gallo.

Oxmoor House Healthy Eating Collection