Flank Steak with Melon Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Briggs takes iron-rich lean beef to another level by topping this steak with cantaloupe, one of the best sources of vitamin A, a nutrient that keeps your skin and eyes at their healthiest. Ingredients:
1 large cantaloupe, peeled, seeded and diced |
1 medium red onion, diced |
1 cup italian parsley, chopped |
1/2 cup fresh mint, chopped |
2 tablespoon white balsamic (or cider) vinegar |
2 tablespoon extra-virgin olive oil |
3 pounds flank steaks |
2 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.
2. Nutritional analysis per serving: 363 calories, 16.4 g fat (6 g saturated), 14.5 g carbs, 1.9 g fiber, 38.8 protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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