Skinny Sizzling Flank Steak with Citrus Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.50 tsp Chili powder 1 tsp Garlic powder 1 tsp Oregano, ground 2.50 tbsp Cider Vinegar 1 cup, sections Oranges 0.33 cup, chopped Onions, raw 2 tbsp Cilantro, raw 6 tsp Lea & Perrins, Worcestershire Sauce 3 oz Tomato, grape (3oz = appro 12 tomatoes) 0.50 tsp salt 16 oz flank steak w/sat fat- 1 lb
1. Preheat grill to medium-high. Brush grill grate with olive oil or coat with olive oil spray.
2. In a medium bowl add all the salsa ingredients and mix to blend. Set aside.
3. In a small bowl, mix together the chili powder, oregano, garlic powder, salt and pepper. Stir in vinegar to create a paste. Rub paste over both sides of steak.
4. Place steak on grill. Drizzle with 1 tablespoon Worcestershire sauce, if desired and grill covered for about 4-5 minutes. Turn over, drizzle 1 tablespoon Worcestershire sauce, if desired over the top, cover and continue to cook for 4 -5 minutes for medium-rare.
5. Remove steak from grill, tent with foil, and let rest for 5 minutes.
6. Slice steak against the grain into thin slices. Divide among 4 plates ad top with salsa.
Serving Size: makes 4 servings
2. In a medium bowl add all the salsa ingredients and mix to blend. Set aside.
3. In a small bowl, mix together the chili powder, oregano, garlic powder, salt and pepper. Stir in vinegar to create a paste. Rub paste over both sides of steak.
4. Place steak on grill. Drizzle with 1 tablespoon Worcestershire sauce, if desired and grill covered for about 4-5 minutes. Turn over, drizzle 1 tablespoon Worcestershire sauce, if desired over the top, cover and continue to cook for 4 -5 minutes for medium-rare.
5. Remove steak from grill, tent with foil, and let rest for 5 minutes.
6. Slice steak against the grain into thin slices. Divide among 4 plates ad top with salsa.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 266.4
- Total Fat: 9.8 g
- Cholesterol: 89.8 mg
- Sodium: 312.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.9 g
- Protein: 32.5 g
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