Texas Flank Steak with Pico De Gallo

Yield: 6 servings (serving size: 3 ounces steak and about 1/2 cup pico de gallo)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 6 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 11.4g
  • Saturated fat: 3.4g
  • Protein: 23.6g
  • Carbohydrate: 7.0g
  • Cholesterol: 45mg
  • Iron: 1.9mg
  • Sodium: 433mg
  • Calories from fat: 45%
  • Fiber: 1.2g
  • Calcium: 30mg

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

Preparation

  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.
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