*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Wednesday, January 5, 2011

Broiled Flank Steak with Warm Tomato Topping

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.


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

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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