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Salad Bar Salsa With Grilled Flank Steak
15 min prep time
8 min cook time
4servings
Recipe by
Robyn Webb
Source
The Smart Shopper Diabetes Cookbook
Photo by
Renee Comet
How to Make Salad Bar Salsa With Grilled Flank Steak
Author Robyn Webb says, "Salsa isn’t just tomatoes. Scour the salad bar and you’ll find a bevy of ingredients to make homemade salsa special. Paired with a juicy, but lean grilled steak, it’s a perfect summer meal."
15 min prep time
8 min cook time
4servings
3 ounces, 1/3 cup salsa
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Step-By-Step Instructions:
- 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 the steak. This will prevent it from curling up on the grill.
- Preheat the grill to medium-high heat. Coat the grill rack with cooking spray or prepare an oven broiler. Cover a broiler pan with foil. Coat the foil with cooking spray. Combine the paprika, chili powder, salt, and pepper. Brush both sides of the steak with the olive oil. Sprinkle both sides with the spice mixture. Grill the steak, about 4–6 inches from the heat source, for about 5 minutes per side or until desired doneness.
- Remove the steak from the oven onto a carving board. Let the steak stand for 5 minutes before slicing. Cut the steak diagonally across the grain into thin slices. Serve with the salsa.
Nutrition facts
4 Servings
-
Serving Size
3 ounces, 1/3 cup salsa
- Amount per serving Calories 245
-
Total Fat
12g
- Saturated Fat 3.3g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 180mg
-
Total Carbohydrate
12g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 24g
- Potassium 530mg
- Phosphorous 220mg
Ingredients
yellow corn
1 cup
cherry tomatoes (quartered)
1 cup
red onion (diced)
1/4 cup
green onion (scallion) (minced)
2 tbsp
fresh lime juice
3 tbsp
olive oil
1/2 tbsp
cayenne pepper
1/4 tsp
sugar
1/4 tsp
flank steak
1 lbs
paprika
2 tsp
chili powder
1 tsp
Kosher Salt
1/2 tsp
freshly ground black pepper
1/4 tsp
olive oil
1 tbsp
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