#ehcFW1SetupEnvironmentVariables() Grilled Steak and Salsa - Central Florida Regional Hospital | Sanford, FL
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Grilled Steak and Salsa

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Nutrition Facts

Serving Size ½ of recipe
Calories 276
Total Fat 17 g
Saturated Fat 6 g
Sodium 240 mg
Total Carbohydrate 7.5 g
Dietary Fiber 2 g
Protein 20.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Garlic cloves, minced 2
Jalapeno pepper, seeded and finely chopped ½
Diced tomatoes, no salt added ½ (14 ½-ounce) can
Oregano 1 teaspoon
Scallions, chopped 3
Flank steak, visible fat trimmed ½ pound
Salt 1/8 teaspoon

Directions

  1. Prepare indoor or outdoor grill.
  2. Heat 2 teaspoons olive oil in a small skillet over medium-high heat. Add the garlic and jalapeno pepper, and sauté for 1-2 minutes. Add the diced tomatoes and oregano to the skillet. Stir and reduce heat to low. Cook for another 2-3 minutes. Stir in scallions and cook for just another minute or two.
  3. Season steaks with salt. Place steaks on grill and cook for 2-3 minutes on each side, or until desired degree of doneness.
  4. Let steak rest for a few minutes and then slice into strips and serve with the salsa.
  • Exchanges

    3 medium fat meats; 1 fat; 1 vegetable

  • Side Suggestions: Spicy Sweet Potatoes

    Preheat oven to 425˚F. Slice 2 sweet potatoes into small wedges and place in a reasealable plastic bag with 2 tablespoon olive oil, ½ teaspoon chili powder, and 1 teaspoon ground coriander. Shake to combine. Let sit for 10 minutes and then pour onto a baking sheet. Bake in the oven for 20 minutes, turning potatoes half way through. Season with 1/8 teaspoon salt.