Southwest Flank Steak with Fresh Tomatillo Salsa


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

Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
4 servings


  • 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 (1 1/4 to 1 1/2 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)


  1. 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.

  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 1/8 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 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.)

  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 Facts (per serving)

243 Calories
11g Fat
3g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 4 ounces cooked beef and 1/4 cup salsa
Calories 243
% Daily Value *
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 31g 62%
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 231mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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