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  • Skinny Sizzling Flank Steak with Citrus Salsa

    1 vote
    Skinny Sizzling Flank Steak with Citrus Salsa
    Prep: 15 min Cook: 10 min Servings: 4
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Are you craving a tasty steak? Good news then, you can say “Yes” to red meat, occasionally, when it’s a lean cut like flank steak. We’re spicing things up a bit with this Brazilian inspired recipe. In Brazil, they have restaurants called churrascarias, where they serve barbecued meats called churrasco. They’re typically served with a salsa-like sauce as an accompaniment. We’re doing the same by creating a spicy dry rub for the meat and topping with a colorful citrus salsa of orange segments, tomatoes and onions. The skinny on one serving is 258 calories, 10g fat and 6 Weight Watchers POINTS PLUS.

    Ingredients

    • Ingredients for Salsa
    • 1 cup fresh orange segments, sliced into pieces
    • ½ cup grape tomatoes, halved
    • ⅓ cup red onions, chopped
    • 2 tablespoon fresh cilantro, chopped
    • 2 teaspoons red wine vinegar
    • Pinch of salt
    • Ingredients for Steak
    • 1½ teaspoons chili powder
    • 1 teaspoons oregano
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • Fresh ground pepper to taste
    • 1½ tablespoons red wine vinegar
    • 1 flank steak (about 1¼ pounds)
    • 2 tablespoons Worcestershire sauce

    Directions

    1. Preheat grill to medium-high. Brush grill grate with olive oil or coat with olive oil spray. See how to broil steak, under Broiling Tip, below, if desired.
    2. In a medium bowl, add all the salsa ingredients and mix to blend. Refrigerate until ready to serve.
    3. In a small bowl, mix together the chili powder, oregano, garlic powder, salt and pepper. Stir in vinegar to create a paste. Rub paste over both sides of steak.
    4. Place steak on grill. Drizzle with 1 tablespoon Worcestershire sauce and grill covered for about 4-5 minutes. Turn over, drizzle 1 tablespoon Worcestershire sauce over the top, cover and continue to cook for 4-5 minutes for medium-rare.
    5. Remove steak from grill, tent with foil, and let rest for 5 minutes.
    6. Slice steak against the grain into thin slices. Divide among 4 plates and top with salsa.

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