Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Fresh tarragon offers an unexpected but delightful flavor to the salsa. Serve as a simple entrée or as soft tacos with warmed corn tortillas.

Maureen Callahan
Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
6 servings (serving size: about 3 ounces steak and about 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

  • Sprinkle steak evenly with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across the grain into thin slices; sprinkle evenly with remaining 1/8 teaspoon salt. Serve with salsa.

Nutrition Facts

208 calories; fat 11g; saturated fat 3.7g; mono fat 5.2g; poly fat 0.7g; protein 23.8g; carbohydrates 2.5g; fiber 1g; cholesterol 43mg; iron 1.8mg; sodium 345mg; calcium 21mg.
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