The brown sugar and ancho–seasoned steak pairs so well with the fresh vegetable salad.
Serving size: 1/4 of steak and 3/4 cup salad 2 Points®- Total time: 35 min
- Prep: 15 min
- Cook: 15 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Cooking spray: 4 spray(s)
- Cherry tomatoes: 3 cup(s), quartered
- Cilantro: ¼ cup(s), chopped fresh
- Red onion: ¼ cup(s), chopped fresh
- 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
- 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.
- In medium bowl, combine tomatoes, cilantro, onion, jalapeño, lime juice, oil, and ¼ tsp salt. Set aside salad.
- In small bowl, stir chile powder, brown sugar, cumin, black pepper, and remaining ¾ tsp salt. Rub spice mixture all over steak.
- 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.
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