Cumin-Spiced Flank Steak with Grape Tomato Salsa Recipe

Cumin-Spiced Flank Steak with Grape Tomato Salsa Recipe

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup couscous

  • 2

    small red bell peppers, cut into 2-in. strips

  • 1

    small yellow bell pepper, cut into 2-in. strips

  • 2

    jalapeño peppers, halved lengthwise (seeded, if desired)

  • 1

    cup grape tomatoes

  • 1

    small yellow onion, cut into ½-in. wedges

  • 2

    Tbsp olive oil

  • Kosher salt and pepper

  • 1

    1½-lb flank steak (about ¾ 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.


Nutrition

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