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

Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • For tomatillo salsa, combine the tomatillos, cilantro, jalapeño, garlic, and 1/8 teaspoon salt in a food processor. Cover and process until mixture is chopped. Set aside.

  • 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 1/8 teaspoon salt (see Tip) in a small bowl. Sprinkle evenly over both sides of the steak.

  • 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 degrees 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.)

  • 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 Facts

4 ounces cooked beef and 1/4 cup salsa
243 calories; protein 31g; carbohydrates 3g; dietary fiber 1g; sugars 2g; fat 11g; saturated fat 4g; cholesterol 57mg; sodium 231mg.

4 lean protein, 1 fat, 1/2 vegetable