Southwest Flank Steak with Peach Salsa

Do you ever make something and mid-bite think,
"Damn, I sure can cook."
Yeah this doesn't happen often, but seriously folks,
this is the best meal I've made in a long time. 


Like I said before, I've been on this clean eating kick for awhile now and poor Chris has been left out in the cold.  So I wanted to surprise him with a delicious summer meal that he would love and that I could still eat!  Now I'm not very skilled when it comes to grilling, all I could do was my best (yes I know it should have been more pink), but I definitely killed it with the peach salsa!

I combined fresh cut organic peaches with chopped jalapeno, red bell pepper, cilantro, red onion and lime juice....ohh my gawd.  I found myself eating this by the spoonfuls, um not my proudest moment.  But this sweet yet savory meal won me HUGE bonus points with the boy and kept my diet on the straight and narrow.

This doesn't happen often.

My other great accomplishment??

I FINALLY learned how to cut a peach properly!  Go ahead...laugh.  But I honestly could not for the life of me figure out how to split a peach in two without making a huge mushy mess.  {Remember my pathetic looking peach slices here}  I mean who knew all it took was a twisting the peach once you cut completely around the center??

Yeah probably everyone, but me.

I'm seriously that girl that YouTube's cutting techniques on the reg because half the time I have no clue what I'm doing.  For instance, last night I learned how to cut a papaya and a mango for this pie I made and I must say, I did a pretty stellar job!  Who needs culinary school when you've got cheesy videos on the internet??



Servings: 6
Serving Size: 3 oz. beef + 1/3 cup salsa
Calories: 250
Fat: 9.4 g
Carbs: 18.2 g
Fiber: 4.2 g
Protein: 23.7 g
Old Points: 5 pts
Points+: 6 pts
Here are your ingredients:
Recipe adapted from Taste of Home: Healthy Cooking
Southwest Flank Steak:
3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4 1/2 tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 beef flank steak (1 1/2 lbs.)
Peach Salsa:
3/4 cup chopped peeled fresh peaches
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. pepper
In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, cider vinegar, Worcestershire sauce and cayenne pepper and rub all over steak.  Lightly coat your grill rack with cooking oil and grill steak, covered, over medium heat for about 6-8 minutes on each side.  If you don't have a grill, you can broil your steak in the oven about 4-inches away from heat, until desired doneness.
Meanwhile, combine all ingredients used to make the peach salsa in a small bowl and mix well.  Allow flavors to marinate a bit while you cook the steak.  Once steak is done, thinly slice across the grain and serve, topped with peach salsa.  Enjoy! 


And just a side note, I leave for vacation tomorrow ((yay!!)) and will be gone for over a week at the lake, but because I'm awesome, I went ahead this past weekend and made a ton of recipes to share while I'm gone!  Sooo pending I have the time this evening to finish editing all my photos and writing a week's worth of blog posts, I should have one recipe for you each day I'm gone.

You're welcome.

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