A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell's Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.

Jim Romanoff
Source: EatingWell Magazine, Summer 2004


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Make Grilled Tomatillo Salsa.

  • Preheat grill to high.

  • Rub steak with oil; season both sides with salt and pepper. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the steak until cooked to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer it to a cutting board and let it rest for 5 minutes. Slice the steak thinly across the grain and serve with Grilled Tomatillo Salsa.

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Nutrition Facts

253 calories; protein 23.4g 47% DV; carbohydrates 2.9g 1% DV; exchange other carbs; dietary fiber 0.7g 3% DV; sugars 1.9g; fat 15.9g 24% DV; saturated fat 6g 30% DV; cholesterol 85.1mg 28% DV; vitamin a iu 52.5IU 1% DV; vitamin c 6mg 10% DV; folate 15.9mcg 4% DV; calcium 31.7mg 3% DV; iron 1.9mg 11% DV; magnesium 30.6mg 11% DV; potassium 447.7mg 13% DV; sodium 372.9mg 15% DV; thiamin 0.1mg 9% DV.