Home Recipes Southwest Flank Steak with Salsa

Southwest Flank Steak with Salsa

by Erika Nicole Kendall

2  tablespoons  fajita seasoning
1/2  teaspoon  dry mustard
1  teaspoon  pepper
2  tablespoons  olive oil
1  (1 1/2-pound) package flank steak (1/2-inch thick)
Salsa

Combine first 3 ingredients. Rub olive oil evenly over flank steak; sprinkle with seasoning blend. Cover and chill at least 4 hours.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips. Serve with Salsa.

You may also like

2 comments

Erika Nicole Kendall February 2, 2014 - 9:50 AM

You’re right – I don’t, but that’s not because red meat is inherently unhealthy. You can get quality, well-raised red meat without any of the problems that come with conventional production, and it’d be just as healthy as anything else.

For more on the story of why I don’t eat red meat, I’d encourage you to read this. 🙂

Comments are closed.