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Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:10 mins
Additional Time:
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pintgrape tomatoes, halved½cupchopped fresh cilantro⅓cupextra-virgin olive oil1smalljalapeño pepper, seeded and sliced2teaspoonsfinely chopped garlic½teaspoonsalt, divided1 1-pound flank steak½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1pintgrape tomatoes, halved
½cupchopped fresh cilantro
⅓cupextra-virgin olive oil
1smalljalapeño pepper, seeded and sliced
2teaspoonsfinely chopped garlic
½teaspoonsalt, divided
1 1-pound flank steak
½teaspoonground pepper
DirectionsPreheat grill to medium-high or heat a grill pan over medium-high heat.Combine tomatoes, cilantro, oil, jalapeño, garlic and 1/4 teaspoon salt in a medium bowl; set aside.Season steak with the remaining 1/4 teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare, 3 to 5 minutes per side.Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.Originally appeared: EatingWell Magazine, June 2020
Directions
Preheat grill to medium-high or heat a grill pan over medium-high heat.Combine tomatoes, cilantro, oil, jalapeño, garlic and 1/4 teaspoon salt in a medium bowl; set aside.Season steak with the remaining 1/4 teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare, 3 to 5 minutes per side.Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.
Preheat grill to medium-high or heat a grill pan over medium-high heat.
Combine tomatoes, cilantro, oil, jalapeño, garlic and 1/4 teaspoon salt in a medium bowl; set aside.
Season steak with the remaining 1/4 teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare, 3 to 5 minutes per side.
Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)346Calories25gFat4gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
