Salad Bar Salsa With Grilled Flank Steak
Per ServingSalad Bar Salsa With Grilled Flank Steak |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/3 cup salsa, 3 oz. flank steak | ||
| Calories | 245 | |
| Fat | 12 | g |
| Saturated Fat | 3.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 40 | mg |
| Sodium | 180 | mg |
| Potassium | 530 | mg |
| Protein | 24 | g |
| Phosphorus | 220 | mg |
| Choices: Starch 0.5, Vegetable 1, Lean Meat 3, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1/3 cup salsa, 3 oz. flank steak
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Ingredients
| Salsa | ||
| 1 | cup | yellow corn |
| 1 | cup | diced tomatoes or quartered cherry tomatoes |
| 1/4 | cup | diced red or white onion |
| 2 | Tbsp. | minced scallions |
| 3 | Tbsp. | fresh lime juice |
| 1/2 | Tbsp. | olive oil |
| 1/4 | tsp. | cayenne pepper |
| 1/4 | tsp. | sugar |
| Steak | ||
| 1 | lb. | flank steak |
| Nonstick cooking spray | ||
| 2 | tsp. | paprika |
| 1 | tsp. | chili powder |
| 1/2 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | Tbsp. | olive oil |
Directions
- In a medium bowl, combine all the ingredients for the salsa; set aside.
- Trim any excess fat from the flank steak. Using a sharp knife, make 3 diagonal slashes across the top surface of the steak, cutting about 1/3 of the way through. This prevents the steak from curling on the grill.
- Preheat the grill or broiler to medium-high heat. Coat the grill rack with nonstick cooking spray. Combine the paprika, chili powder, salt, and black pepper. Brush both sides of the steak with the 1 Tbsp. olive oil. Sprinkle the steak with the spice mixture. Grill the steak, about 4 to 6 inches from the heat source, for about 5 minutes per side or until desired doneness.
- Remove the steak from the grill onto a carving board; let stand for 5 minutes. To slice, cut diagonally across the grain into thin slices. Serve with the salsa and, if desired, corn tortillas and lime wedges.
