Grilled Salsa-Marinated Flank Steak
Prep: 15 minutes plus marinating and standing
Grill: 17 minutes • Serves: 4
1/2 cup medium salsa
Nonstick cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 (1/4-inch-thick) slices yellow onion
2 poblano peppers, stemmed, quartered lengthwise and seeded
2 tablespoons unsalted butter, melted
1.Place steak and salsa in large zip-top plastic bag; seal bag, pressing out excess air. Massage steak in bag to coat; refrigerate at least 2 or up to 4 hours.
2.Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Spray both sides of steak with cooking spray; sprinkle with salt and black pepper. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature of steak reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
3.Brush both sides of onions and poblano peppers with butter; place on hot grill rack, cover and cook 7 minutes or until grill marks appear, turning once. Remove vegetables from grill; cut poblano peppers into 1-1/2-inch pieces.
4.Slice steak across the grain; serve topped with onions and peppers.
Approximate nutritional values per serving:
312 Calories, 17g Fat (8g Saturated), 112mg Cholesterol, 466mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 34g Protein
Dietitian’s Dish Tip(s):
Serve with quinoa or brown rice for fiber, or pair with avocado-tomato salad for healthy fats.
