Recipe from Cooking Light
Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.
Ingredients
1 1/4 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro
Preparation
Preheat broiler.
Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.
Yield: 4 servings (serving size: 3 ounces meat and about 1/3 cup topping)
Nutritional Information
Calories: 194 (37% from fat)
Fat: 7.9g (sat 2.5g,mono 3.1g,poly 0.5g)
Protein: 25.3g
Carbohydrate: 4.3g
Fiber: 1.2g
Cholesterol: 37mg
Iron: 2.4mg
Sodium: 514mg
Calcium: 38mg
Jackie Mills, MS, RD, Cooking Light, JANUARY 2008
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