Flank Steak with Corn Salsa
The corn salsa balances the rich flavors of the steak perfectly!
Servings: 8 people
Calories: 274kcal
Ingredients
Flank Steak Marinade
- 1/4 cup avocado oil
- 1 lime juice only
- 1/4 cup orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 1/2 teaspoon black pepper ground
- 2 pounds flank steak
Corn Salsa
- 3 ears of corn shucked and cooked
- 1/2 jalapeño finely diced
- 1/2 cup cilantro chopped
- 1/2 lime juice only
- 1 cup cherry tomatoes slice
- 1/2 cup red onion diced
- salt and pepper to taste
Other Ingredients
- 1 tablespoon avocado oil
Instructions
- In a large glass bowl, mix all the ingredients for the marinade besides the flank steak. After the ingredients are combined, place the flank steak in the bowl and marinate for two hours.
- While the steak is marinating, cut the corn off of the cob. Then place all the ingredients for the corn salsa in a bowl and mix until combined. Place in the fridge.
- When the flank steak is almost done marinating, preheat the oven to 400F. After the flank steak is done marinating, heat the avocado oil in a large cast iron grill pan (or skillet) over medium high heat. Sear the steak on both sides for 4-5 minutes. Then bake for 15-20 minutes or until the steak reaches an internal temperature of 145F for medium steak.
- After the steak is done cooking, remove it from the pan and let it rest for 10 minutes before slicing and serving with corn salsa.
Nutrition
Serving: 4ounces | Calories: 274kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 654mg | Potassium: 571mg | Fiber: 1g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7