Grilled Flank Steak with Nectarine-Jalapeno Salsa
Cilantro Cauli-Rice
Ingredients
- 2 Tbsp orange juice, divided
- 1 Tbsp Southwest seasoning
- ¾ lb flank steak
- 2 nectarines, finely chopped
- 1 Tbsp minced jalapeno pepper
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 small clove garlic, minced
Instructions
- Preheat grill to medium-high heat. Combine 1 Tbsp orange juice and seasoning; brush on steak.
- Place steak on a grill rack rubbed with oil. Grill, covered, 5 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Combine nectarines, jalapeño, cilantro, oil, 1 Tbsp orange juice, salt, pepper, and garlic. Serve salsa over steak.
Side Dish Ingredients
- ⅛ tsp salt
- 1 (10-oz) pkg frozen riced cauliflower
- 1 Tbsp olive oil
- ⅛ tsp pepper
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cilantro, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
277
|
62
|
339
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 13 | 5 | 18 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 8 | 2 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
