Monday, January 13, 2014

Southwest Broiled Flank Steak with Tomatoes

Flank steak makes a fantastic weeknight meal.  It's a lean protein, it cooks quickly, and when prepared correctly, it's delicious!  Many people think of flank steak as dry or flavorless, but when cooked and sliced correctly, it is tender and juicy.  This southwest version is flavorful and on the table in a snap! 

Southwest Broiled Flank Steak with Tomatoes
3 Tbsp The Delicious Dietitian Southwest Spice Blend
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and minced (optional)
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro

Preheat broiler.
Sprinkle 1 ½ Tbsp Southwest Spice Blend 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 ½ Tbsp Southwest Spice Blend and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.

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