Chili-Spiced Flank Steak
Jicama-Watermelon Salad
Ingredients
- 2 lb flank steak, trimmed
- 3 Tbsp avocado oil
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Rub steak with oil; sprinkle with cumin, chili powder, salt, and pepper.
- Cook in a grill pan or cast-iron skillet over medium-high heat 6 to 7 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 1 large jicama, peeled and shredded
- 2 cups chopped watermelon
- 1 jalapeno pepper, seeded and chopped
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
Side Dish Instructions
- Toss together all ingredients in a bowl. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
280
|
119
|
399
|
| Fat (g) | 15 | 3 | 18 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 1 | 23 | 24 |
| Fiber (g) | 0 | 10 | 10 |
| Sodium (mg) | 472 | 16 | 488 |
| T. Sugs (g) | 0 | 7 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
