Indian-Spiced Beef with Peach-Grape Salsa

Indian-Spiced Beef with Peach-Grape Salsa

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From: Diabetic Living Magazine

A mint and fruit salsa made with peaches and grapes is the perfect topping for this spiced beef dish. The meat gets its incredible flavor from a homemade dry rub of strongly flavored Indian spices.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Peach-Grape Salsa
  • 1 medium peach, pitted and coarsely chopped
  • ½ cup red grapes, quartered
  • 1 tablespoon snipped fresh mint
  • 1 tablespoon lemon juice
  • Indian-Spiced Beef
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • 1 pound beef flank steak


  • Prep

  • Ready In

  1. Prepare salsa: In a small bowl, stir together peach, red grapes, snipped fresh mint and lemon juice. Set aside.
  2. Prepare beef: Preheat broiler. In a small bowl, combine coriander, garlic powder, cumin, salt, ginger, turmeric, black pepper and crushed red pepper. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle steak evenly with spice mixture, rubbing in with your fingers.
  3. Place steak on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium doneness (160°F), turning once. Cover with foil; let steak stand for 5 minutes before thinly slicing. Top steak slices with the salsa.
  • Variation: To grill steak: For a charcoal grill, place seasoned steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)

Nutrition information

  • Serving size: 3 ounces cooked meat and ⅓ cup salsa
  • Per serving: 209 calories; 8 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 25 g protein; 17 mcg folate; 74 mg cholesterol; 6 g sugars; 217 IU vitamin A; 6 mg vitamin C; 41 mg calcium; 2 mg iron; 209 mg sodium; 513 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ fat, ½ fruit

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