Salsa Verde Ranch Steak
Skillet Corn, Peppers, and Tomatoes
Ingredients
- ½ lb flank steak
- ¼ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- ½ lime
- ⅓ cup tomatillo salsa (such as Frontera)
- 3 Tbsp 2% reduced-fat milk
- 1½ Tbsp organic roasted garlic mayonnaise
- 1½ Tbsp reduced-fat sour cream
Instructions
- Sprinkle steak with salt and pepper. Cook 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 across the grain.
- Meanwhile, grate zest and squeeze juice from lime to measure ¼ tsp zest and 2 tsp juice. Process lime juice, lime zest, salsa, milk, mayonnaise, and sour cream in a blender until smooth. Serve sauce over steak.
Side Dish Ingredients
- ½ tsp minced garlic
- ½ cup diced three-pepper mix
- 1 Tbsp olive oil
- 1 cup frozen whole kernel corn, thawed
- ½ pint grape tomatoes
- 2 Tbsp chopped fresh cilantro
- ¼ tsp salt
- ¼ 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 | 2 | 2 | |
| Calories |
322
|
168
|
490
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 5 | 23 | 28 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 620 | 293 | 913 |
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