Grilled Flank Steak with Tomato Salad

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cutting the steak immediately after cooking breaks all the rules on meat cookery, but in this recipe we do it intentionally in order to capture the juices and incorporate them into the dressing. Serve this grilled flank steak recipe with crusty bread to soak up the deliciousness.

Adam Hickman
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
10 mins
total:
20 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Egg Free
Gluten-Free
Low Sodium
Nut-Free
Soy-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat grill to medium-high or heat a grill pan over medium-high heat.

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  • 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.

Nutrition Facts

Serving Size: 3 oz. steak & 1/2 cup salad
Per Serving:
346 calories; protein 25.3g; carbohydrates 3.9g; dietary fiber 1.1g; sugars 2.1g; fat 25.1g; saturated fat 5g; cholesterol 70.3mg; vitamin a iu 795IU; vitamin c 15.4mg; folate 28.2mcg; calcium 40.6mg; iron 2.1mg; magnesium 36.2mg; potassium 591.1mg; sodium 358.1mg.
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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jesse j
Rating: 5 stars
05/23/2020
Good tasting and easy to make. Read More
Kim
Rating: 5 stars
07/27/2020
We made this dish tonight and absolutely loved it! So much so that my husband said he'd like to make this same recipe later this week. The flavors are so good! The tomato-jalapeno mixture is so bright and complements the steak incredibly well. The jalapenos bring a nice heat, but not overwhelming. I was surprised the flank steak was so tender since we're not instructed to marinate it, which is something I thought was typically suggested for this cut of meat. We tenderized it and cut it thin, making it quite tender. I wholly agree with the recommendation for crusty bread to sop up the juices -- so good! We may make more of the base to have more to sop up next time. The recipe is truly perfect as is, but we may try adding a squeeze of lime juice on the steak and serve with a few avocado slices, to boot, the next time. Can't wait to enjoy this light and summery, yet so fulfilling, dish again soon! Read More
Leeloo
Rating: 5 stars
08/20/2020
Loved this recipe! It was a quick and delicious weeknight meal. We also added some avocado with lime. My husband doesn't like cilantro, so subbed in parsley. Read More
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