Texas Flank Steak with Pico De Gallo

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Prep Time:
20 Mins
Cook Time:
12 Mins
Other Time:
6 Hours 5 Mins
Yield:
6 servings (serving size: 3 ounces steak and about 1/2 cup pico de gallo)
January 2006
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 227
  • Fat 11.4g
  • Satfat 3.4g
  • Protein 23.6g
  • Carbohydrate 7.0g
  • Cholesterol 45mg
  • Iron 1.9mg
  • Sodium 433mg
  • Caloriesfromfat 45%
  • Fiber 1.2g
  • Calcium 30mg

How to Make It

Step 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.

Step 2

. Prepare grill.

Step 3

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

Step 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

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