Peppered Flank Steak With Corn Salsa
Description
This vibrant dish features tender flank steak marinated in a savory blend of Italian dressing, cumin, and Worcestershire sauce, then grilled or broiled to perfection. The rich, peppery beef is beautifully balanced by a fresh corn salsa made with green tomato-chile sauce and crisp red tomato wedges. The acidity of the lime and the freshness of cilantro cut through the richness of the meat, creating a harmonious flavor profile. Served with warm flour tortillas and a sweet, orange-zested honey margarine, this meal is perfect for summer barbecues or quick weeknight dinners. The make-ahead nature of the salsa and marinade makes it an effortless yet impressive choice for entertaining guests or enjoying a hearty home-cooked meal.Ingredients
Directions
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Combine drained corn kernels, green tomato-chile sauce, and chopped red tomato wedges in a bowl to make the salsa.
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Cover and refrigerate the salsa for at least 24 hours to allow flavors to meld.
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In a small bowl, whisk together Italian salad dressing, cracked black pepper, Worcestershire sauce, and ground cumin to create the marinade.
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Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring it is fully coated.
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Refrigerate the steak, turning occasionally, for at least 6 hours or up to 24 hours.
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In another small bowl, mix softened reduced-calorie margarine, honey, and minced orange zest until smooth.
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Press the margarine mixture into a small dish and chill in the refrigerator for several hours until firm enough to slice.
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Preheat the broiler or grill to high heat.
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Remove the salsa from the refrigerator, stir in chopped fresh cilantro, and taste to adjust seasoning with salt and pepper if needed.
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Remove steak from marinade and discard excess liquid.
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Broil the steak 3 inches from the heat source for 12 to 15 minutes, or grill over high heat, turning once, until cooked to desired doneness.
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While the steak cooks, warm the flour tortillas in a dry skillet or wrap in foil to keep warm.
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Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
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Slice the steak diagonally across the grain into very thin slices.
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Cut the chilled honey-orange margarine into 6 pieces.
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To serve, place a folded warm tortilla on each plate, top with a slice of margarine, sliced steak, and a spoonful of corn salsa.
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Garnish with fresh cilantro sprigs and serve with lime wedges on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 52.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 3.5g15%
- Sugars 0.1g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The corn salsa can be prepared up to 24 hours in advance. The steak marinade works best if applied 6 to 24 hours before cooking for maximum flavor penetration.
Substitutions: If flank steak is unavailable, you can substitute with skirt steak, thinly sliced fillets of London broil, or brisket. Adjust cooking time slightly based on thickness.
Cooking Method: You can either broil the steak in the oven or grill it outdoors. If grilling, ensure the grill is hot and clean to prevent sticking.
Storage: Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.
Tip: Always slice flank steak against the grain to ensure tenderness.
