The habanero pepper is extremely hot and is used in many Caribbean-style dishes. Note that the carbo rating for this recipe includes the salsa.
1/2 cup minced green onions
2 tablespoons cider vinegar
1 tablespoon minced peeled fresh ginger
4 teaspoons Jamaican jerk seasoning
2 garlic cloves, minced
1 habanero pepper, seeded and minced
1 (1 3/4-pound) flank steak, trimmed
Cilantro sprigs (optional)
How to Make It
Combine first 6 ingredients in a small bowl. Score a diamond pattern on steak. Place steak in a shallow dish. Spread green onion mixture on steak. Cover and marinate in refrigerator at least 8 hours.
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 Tomato-Avocado Salsa. Garnish with cilantro sprigs, if desired.