Cumin-Spiced Flank Steak with Grape Tomato Salsa Recipe
Amount Per Serving
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
- 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
Preparation time 40mins
Cooking time 40mins
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.