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. Source: EatingWell Magazine, Summer 2004

Jim Romanoff


Ingredient Checklist

Associated Recipes


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.


Make Ahead Tip: The salsa will keep, covered, in the refrigerator for up to 4 days.

Nutrition Facts

253 calories; 15.9 g total fat; 6 g saturated fat; 85 mg cholesterol; 373 mg sodium. 448 mg potassium; 2.9 g carbohydrates; 0.7 g fiber; 2 g sugar; 23.4 g protein; 53 IU vitamin a iu; 6 mg vitamin c; 16 mcg folate; 32 mg calcium; 2 mg iron; 31 mg magnesium;