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Grilled Flank Steak with Roasted-Poblano Relish Ingredients Six poblano chilies (about 1 pound) 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1 (1-pound) flank steak, trimmed Directions: Prepare grill. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack. Grill 15 minutes or until blackened. Place them in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice; stir in cilantro, juice, 1/4-teaspoon salt, and 1/8-teaspoon black pepper. Sprinkle steak with 1/4-teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack; grill eight minutes on each side or until thermometer registers 145 degrees (medium-rare) or until desired degree of doneness. Remove from grill; let stand five minutes. Cut steak diagonally across the grain into thin slices. Serve with relish. Yield: 4 servings (serving size: 3 ounces steak and about 1/3 cup relish). Nutrition information per serving: Calories: 239 (41-percent from fat) Fat: 10.9g Protein: 24.9g Carbohydrate: 11.2g Fiber: 2.1g Cholesterol: 57mg Sodium: 384mg
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