Tuesday, August 19, 2014

Flank Steak with Peach Salsa




Summer peaches are here and I have already made pies, cobblers and jam. Lately, I am obsessed with sweet and savory dishes. This dish does not disappoint. The flank steak is very flavorful and a little spicy on its own but the peach salsa reduces the heat and adds extra flavor to the dish. 



Start with a rub for the flank steak and broil or grill for 6 to 8 min per side. I let the rub sit on the beef for two to three hours. 
 
Next combine the ingredients for the salsa. 

Remove the steak from the broiler and allow to rest 10 minutes. Slice thinly against the grain. Top with salsa. 



Not only is this dish fresh and flavorful but it is very low in calories. An Extra Bonus…. Try it this summer, it is wonderful. 



Southwest Flank Steak:

3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4 1/2 tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 beef flank steak (1 1/2 lbs.)

Peach Salsa:

3 to4 cup chopped peeled fresh peaches
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. pepper

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