Cumin-Spiced Flank Steak with Grape Tomato Salsa Recipe

Nutrition Facts Servings 4 Amount Per Serving Calories 420 Total Fat 15 g Saturated Fat 5 g Cholesterol 95 mg Sodium 443 g Total Carbohydrates 29 g Dietary Fiber 4 g Protein 40 g Sugar N/A

Photo by Sherry H.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • Recipe Ingredients

  • 1/2

    cup couscous

  • 2

    small bell peppers, cut into 2-in. strips

  • 2

    jalapeño peppers, halved lengthwise (seeded, if desired)

  • 1

    cup grape tomatoes

  • 1

    small yellow onion, cut into 1/2-in. wedges

  • 2

    Tbsp olive oil

  • Kosher salt and pepper

  • 1

    1 1/2-lb sirloin steak (about 3/4 in. thick)

  • 2

    tsp ground cumin

  • 1

    tsp chili powder (optional)

  • 1

    Tbsp fresh lime juice, plus wedges for serving

Directions

1.Heat broiler. Place the couscous in a bowl, add 1/2 cup water, cover and let stand for 20 minutes; fluff with a fork. 2.Meanwhile, on a large rimmed baking sheet, toss the peppers, tomatoes, onion, 1 Tbsp of the oil and 1/4 tsp each salt and pepper. Broil, tossing once, until the vegetables are tender and slightly charred, 10 to 12 minutes. 3.Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the flank steak with the cumin, chili powder (if using), and 1/2 tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. 4.Transfer the onions and jalapeños to a cutting board; roughly chop and transfer to a bowl. Add the broiled tomatoes and lime juice and mix to combine. Serve the steak and bell peppers over the couscous and top with the tomato salsa. Serve with lime wedges, if desired.

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