4 Serves
30 Mins
In a medium bowl, combine the diced tomatoes, chopped scallions, fresh cilantro, minced jalapeno, and minced garlic. Stir in the lime juice, then season with salt and black pepper to taste.
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EgyptianVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
69 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
860 mg / 4,700 mgSodium
1037 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Pat the flank steak dry and season both sides generously with salt and black pepper.
Lightly brush the grill pan with cooking oil and place it over high heat until smoking hot.
Place the flank steak in the hot pan and sear for approximately 3 minutes per side until a deep char develops and the internal temperature reaches medium-rare.
Transfer the steak to a cutting board and allow it to rest for 5 minutes to retain juices.
Thinly slice the steak against the grain and serve immediately topped with the prepared fresh salsa.
0
g2
g7
g
Greek