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Nutrition Facts
Serving Size 265 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 70 mg 3%
Total Carbohydrate 11 g 4%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 27 g
Vitamin A 8% • Iron 15%
Vitamin C 40% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Flank Steak with Roasted Tomatillo & Avocado Salsa

Prep Time
1 hour
Cook Time
35 minutes
Total Time
1 h 35 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 tomatillos, 14 to 16 oz., small to medium size, husks removed and tomatillos washed thoroughly
2 large jalapeños, stems removed
1 large white onion, peeled and cut into quarters
2 Tbsp Rustico di casa Asaro Unfiltered Extra Virgin Olive Oil, or any oil, plus more as needed to coat
1 1/2 Lb H-E-B Natural Flank Steak
1 large Hass avocado, pit removed
1 cup(s) fresh cilantro, approximately 1 bunch leaves only, stems discarded
3 cloves Christopher Ranch Peeled Garlic, crushed
1/4 cup(s) fresh lime juice, plus more as needed for garnishing over grilled meat
1 Tsp H-E-B Ground Cumin
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Instructions

1
Preheat oven broiler and adjust oven rack to sit 6 to 8 inches below broiler.
2
In a bowl, toss together tomatillos, jalapeños, and onion quarters. Add olive oil and a pinch of salt, and toss well to coat.
3
Arrange coated veggies on a sheet pan and place under broiler for approximately 8 to 12 minutes, turning everything halfway through cooking to ensure even charring.
4
Once veggies are nicely charred, remove from oven and cool slightly. Meanwhile, preheat grill to medium-high heat.
5
While grill is preheating, season steak liberally with salt and pepper. Set aside at room temperature.
6
Transfer slightly cooled veggies and pan juices to a blender and add avocado, cilantro, garlic, lime juice, and cumin. Blend until smooth. Season salsa to taste and set aside.
7
Spray preheated grill liberally with non-stick spray. Grill steak for approximately 6 to 10 minutes per side, depending on thickness of meat and desired doneness.
8
Remove from grill and drizzle a little fresh lime juice over steak. Rest for at least 15 minutes; we recommend an internal temperature of around 145ºF.
9
Cut steak thinly against the grain on a bias or slight angle, and serve on tortillas or over grilled veggies. Garnish with salsa as desired.
10
Chef's Note: Salsa can be made in advance and stored covered in the fridge for 3 to 5 days. For best results, allow salsa time to rest in the fridge for at least 4 hours before serving.
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