Photo of Flank steak with tomato & onion salad by WW

Flank steak with tomato & onion salad

Total Time
35 min
15 min
15 min
Get out of the steak-and-a-bake rut with this brown sugar and ancho–seasoned steak served with a colorful fresh salad. The fantastic rub really takes flank steak to the next level. During the winter, use a stovetop grill pan to cook the steak. In addition to being a fantastic dinner option, flank steak is a great lunchtime building block that will last for up to 4 days in the fridge and up to 3 months in the freezer. Sliced steak is great in quesadillas with cheese and caramelized onions. It's also great tucked into a roll and topped with lettuce, tomato, horseradish, and light mayonnaise.


Cooking spray

4 spray(s)

Fresh cherry tomato(es)

3 cup(s), quartered


¼ cup(s), chopped fresh

Uncooked red onion(s)

¼ cup(s), chopped, chopped

Jalapeño pepper(s)

1 medium, or serrano pepper, thinly sliced

Fresh lime juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Table salt

1 tsp, divided

Ancho chile powder

1 Tbsp

Unpacked brown sugar

2 tsp

Ground cumin

1 tsp

Black pepper

½ tsp

Uncooked lean and trimmed beef flank steak

1 pound(s)


  1. Spray grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
  2. In medium bowl, combine tomatoes, cilantro, onion, jalapeño, lime juice, oil, and ¼ tsp salt. Set aside salad.
  3. In small bowl, stir chile powder, brown sugar, cumin, black pepper, and remaining ¾ tsp salt. Rub spice mixture all over steak.
  4. Grill steak, turning once, until instant-read thermometer inserted into side of thickest part of steak registers 145°F, 10 to 12 minutes. Transfer to cutting board and let rest for 5 minutes. Cut steak into thin slices and serve with salad.
  5. Serving size: 1/4 of steak and 3/4 cup salad