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Photo of Flank steak with tomato and onion salad by WW

Flank steak with tomato and onion salad

6
Points®
Total Time
35 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The brown sugar and ancho–seasoned steak pairs so well with the fresh vegetable salad.

Ingredients

Cooking spray

4 spray(s)

Cherry tomatoes

3 cup(s), quartered

Cilantro

¼ cup(s), chopped fresh

Red onion

¼ cup(s), chopped, chopped

Jalapeño pepper

1 medium, or serrano pepper, thinly sliced

Fresh lime juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Table salt

1 tsp, divided

Ancho chili 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)

Instructions

  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

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