Texas Flank Steak with Pico De Gallo



6 servings (serving size: 3 ounces steak and about 1/2 cup pico de gallo)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes
Other: 6 Hours, 5 Minutes

Nutritional 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


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


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.

. Prepare grill.

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

. 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,

Oxmoor House

January 2006
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