Southwest Flank Steak with Fresh Tomatillo Salsa

Southwest Flank Steak with Fresh Tomatillo Salsa

2 Reviews
From: Diabetic Living Magazine

Tart, fruity tomatillos make a delicious salsa that complements this Southwestern-inspired flank steak.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium tomatillos, husked, rinsed, and coarsely chopped (8 ounces)
  • ¼ cup chopped fresh cilantro
  • 1 medium fresh jalapeño pepper, seeded and finely chopped (see Tip)
  • 1 clove garlic, minced
  • ¼ teaspoon salt, divided
  • 1 (1¼ to 1½ pound) beef flank steak, 1 inch thick
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • ¼ cup crumbled queso fresco or grated Monterey Jack cheese (1 ounce) (optional)


  • Prep

  • Ready In

  1. For tomatillo salsa, combine the tomatillos, cilantro, jalapeño, garlic, and ⅛ teaspoon salt in a food processor. Cover and process until mixture is chopped. Set aside.
  2. Trim fat from steak. Score both sides of the steak in a diamond pattern; set aside. Stir together chili powder, cumin, garlic powder, ground pepper, and the remaining ⅛ teaspoon salt (see Tip) in a small bowl. Sprinkle evenly over both sides of the steak.
  3. For a charcoal grill, place the steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat the grill. Reduce heat to medium. Place the steak on the grill rack over the heat. Cover and grill as directed.)
  4. Transfer the steak to a cutting board. Cover loosely with foil; let stand for 5 minutes. Thinly slice the steak diagonally across the grain. Serve with the reserved tomatillo salsa. If desired, sprinkle with queso fresco (or Monterey Jack).
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • If desired, substitute 1 to 2 teaspoons of your favorite Southwest seasoning blend for the chile powder, cumin, garlic powder, ground pepper, and salt in Step 2.

Nutrition information

  • Serving size: 4 ounces cooked beef and ¼ cup salsa
  • Per serving: 243 calories; 11 g fat(4 g sat); 1 g fiber; 3 g carbohydrates; 31 g protein; 57 mg cholesterol; 2 g sugars; 231 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, 1 fat, ½ vegetable

Reviews 2

May 21, 2019
profile image
By: Ebell
I roasted the tomatillos, pepper, garlic, and a quarter of an onion in a 350 degree oven for 30 minutes before throwing in the food processor with cilantro and some lime juice. The steak was delicious and the sauce was the perfect accompaniment.
March 24, 2019
profile image
By: Jackstng
I wasn't big on the sauce. I tried the tomatilla salsa as was without cooking but it just wasn't right. I ended up putting it in a saucepan and simmering for a bit, added a little vinegar and it was better but overall just didn't turn out right. I like tomatillas in general, maybe it was operator error?
More Reviews