Flank steak with tomato & onion salad
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Get out of the steak-and-a-bake rut with this brown sugar and ancho–seasoned steak served with a colorful fresh salad. The fantastic rub really takes flank steak to the next level. During the winter, use a stovetop grill pan to cook the steak. In addition to being a fantastic dinner option, flank steak is a great lunchtime building block that will last for up to 4 days in the fridge and up to 3 months in the freezer. Sliced steak is great in quesadillas with cheese and caramelized onions. It's also great tucked into a roll and topped with lettuce, tomato, horseradish, and light mayonnaise.
Ingredients
Cooking spray
4 spray(s)
Cherry tomato(es)
3 cup(s), quartered
Cilantro
¼ cup(s), chopped fresh
Uncooked red onion(s)
¼ cup(s), chopped, chopped
Jalapeño pepper(s)
1 medium, or serrano pepper, thinly sliced
Fresh lime juice
2 Tbsp
Extra virgin olive oil
1 Tbsp
Table salt
1 tsp, divided
Ancho chile powder
1 Tbsp
Unpacked brown sugar
2 tsp
Ground cumin
1 tsp
Black pepper
½ tsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Instructions
1
Spray grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
2
In medium bowl, combine tomatoes, cilantro, onion, jalapeño, lime juice, oil, and ¼ tsp salt. Set aside salad.
3
In small bowl, stir chile powder, brown sugar, cumin, black pepper, and remaining ¾ tsp salt. Rub spice mixture all over steak.
4
Grill steak, turning once, until instant-read thermometer inserted into side of thickest part of steak registers 145°F, 10 to 12 minutes. Transfer to cutting board and let rest for 5 minutes. Cut steak into thin slices and serve with salad.
5
Serving size: 1/4 of steak and 3/4 cup salad
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