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Southwest Steak with Tomato Salsa

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Ingredients

Adjust Servings:
4 medium tomatillos, husked, rinsed, and coarsely chopped (8 ounces)
0.25 cup chopped fresh cilantro
1 medium fresh jalapeño pepper, seeded and finely chopped Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
1 clove garlic, minced
0.25 teaspoon salt, divided
1 teaspoon chili powder
0.25 teaspoon ground cumin
0.25 teaspoon garlic powder
0.25 teaspoon ground pepper
0.25 cup crumbled queso fresco or grated Monterey Jack cheese (1 ounce) (optional)
1 (1.25 to 1.5 pound) beef flank steak, 1 inch thick

Nutritional information

4 ounces cooked beef and ¼ cup salsa
serv size
243
calories
11 g (4 g sat)
fat
1 g
fiber
3 g
carbohydrates
31 g
protein

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Southwest Steak with Tomato Salsa

Tart, fruity tomato make a delicious salsa that complements this Southwestern-inspired flank steak.

Features:
  • Gluten Free
  • Vegan
Cuisine:
  • 40
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

For tomato salsa, combine the tomato, cilantro, jalapeño, garlic, and ⅛ teaspoon salt in a food processor. Cover and process until mixture is chopped. Set aside.

2
Done

Trim fat from steak. Score both sides of the steak in a diamond pattern; set aside. Stir together chili powder, cumin, garlic powder, ground pepper, and the remaining ⅛ teaspoon salt (see Tip) in a small bowl. Sprinkle evenly over both sides of the steak.

3
Done

For a charcoal grill, place the steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat the grill. Reduce heat to medium. Place the steak on the grill rack over the heat. Cover and grill as directed.)

4
Done

Transfer the steak to a cutting board. Cover loosely with foil; let stand for 5 minutes. Thinly slice the steak diagonally across the grain. Serve with the reserved tomatillo salsa. If desired, sprinkle with queso fresco (or Monterey Jack).

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