Salsa Verde Ranch Steak
Skillet Corn, Peppers, and Tomatoes
Ingredients
- 1½ lb flank steak, cut in half crosswise
- ¾ tsp salt, divided
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 lime
- 1 avocado, halved
- 1 cup tomatillo salsa (such as Frontera)
- ½ cup 2% reduced-fat milk
- ¼ cup organic roasted garlic mayonnaise
- ¼ cup reduced-fat sour cream
Instructions
- Sprinkle steaks with ½ tsp each salt and pepper. Cook, in batches, in hot oil in a cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness.
- Remove from skillet. Let stand 5 minutes before slicing.
- Meanwhile, grate zest and squeeze juice from lime. Process lime juice, lime zest, avocado, salsa, milk, mayonnaise, sour cream, and ¼ tsp salt in a blender until smooth. Serve sauce over steak.
Side Dish Ingredients
- 1 tsp minced garlic
- 1 (8-oz) pkg diced three-pepper mix
- 3 Tbsp olive oil
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- 1 pint grape tomatoes
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté garlic and pepper mix in hot oil in a large nonstick skillet over medium heat 5 minutes or until peppers are tender.
- Add corn and tomatoes; cook 6 minutes or until tender, adding water, if necessary, to prevent sticking. Stir in cilantro, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
85
|
435
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 432 | 196 | 628 |
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