Tasty Flank Steak with Melon Relish

by Gene Briggs
Photo by Ally H.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from epicurious.com

Ingredients

  • 1

    large cantaloupe, peeled, seeded and diced

  • 1

    medium red onion, diced

  • 1

    cup Italian parsley, chopped

  • 1/2

    cup fresh mint, chopped

  • 2

    tablespoon white balsamic (or cider) vinegar

  • 2

    tablespoon extra-virgin olive oil

  • 3

    pounds flank steaks

  • 2

    teaspoon sea salt

  • 1/2

    teaspoon freshly ground black pepper

Directions

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side. Nutritional analysis per serving: 363 calories, 16.4 g fat (6 g saturated), 14.5 g carbs, 1.9 g fiber, 38.8 protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›

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