Add something aromatic to your family's Southwest cuisine night! Serve broiled beef steak that’s flavored with herbs and topped with tomatoes - a dish that's ready in 40 minutes!
pound beef flank steak
cup chopped plum (roma) tomatoes (4 to 6 tomatoes)
cup lime juice
tablespoons chopped fresh cilantro
tablespoon chopped fresh oregano
Score steak on both sides; place in large resealable food-storage plastic bag or ungreased 13x9-inch (3-quart) glass baking dish.
In medium bowl, mix remaining ingredients; spoon over steak. Seal bag or cover baking dish with plastic wrap. Let stand at room temperature 15 minutes.
Set oven control to broil. Spray broiler pan with cooking spray. Place steak on pan; brush with liquid from bag or dish. Reserve tomatoes. Broil with top of steak 4 to 6 inches from heat 10 to 15 minutes or until steak is desired doneness, turning once.
With slotted spoon, spoon tomatoes onto steak; discard remaining liquid. Broil 3 to 5 minutes longer until tomatoes are lightly browned. Cut steak diagonally across grain into thin slices to serve.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.