Broiled Flank Steak with Warm Tomato Topping

9 Aug

 

Yield: 4 servings (serving size: 3 ounces meat and about 1/3 cup topping)

Ingredients

  • 1 1/4 teaspoons ground cumin, divided
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon ground red pepper
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 teaspoon bottled minced garlic
  • 1 jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 2 cups grape or cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro

 

Preparation

  • Preheat broiler.
  • Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.
  • Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.

 

Nutritional Information

Calories per serving: 194
Fat per serving: 7.9g
Saturated fat per   serving: 2.5g
Protein per serving: 25.3g
Carbohydrates per   serving: 4.3g
Fiber per serving: 1.2g
Cholesterol per serving: 37mg
Iron per serving: 2.4mg
Sodium per serving: 514mg
Calcium per serving: 38mg

 

Source: Jackie Mills, MS, RD, Cooking Light JANUARY 2008

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