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




Ingredient Checklist


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

  • 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

346 calories; protein 25.3g 51% DV; carbohydrates 3.9g 1% DV; exchange other carbs 0.5; dietary fiber 1.1g 5% DV; sugars 2.1g; fat 25.1g 39% DV; saturated fat 5g 25% DV; cholesterol 70.3mg 23% DV; vitamin a iu 795IU 16% DV; vitamin c 15.4mg 26% DV; folate 28.2mcg 7% DV; calcium 40.6mg 4% DV; iron 2.1mg 12% DV; magnesium 36.2mg 13% DV; potassium 591.1mg 17% DV; sodium 358.1mg 14% DV.