Grilled Flank Steak with Tomato Coulis

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 4 oz flank steak, 1/2 cup coulis) contains 270 calories, 10 g carbohydrate, (0 g fiber), 30 g protein, 11 g fat, (5 g saturated fat), 75 mg cholesterol, and 550 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 270
  • Servings: 4
  • Active Time: 45 minutes
  • Total Time to Make: 50 minutes

Ingredients

Directions

  1. Preheat grill on HIGH 10 min. Make coulis: Coat cleaned grill grate lightly with vegetable oil. Reduce heat to MED-HIGH. Place whole tomatoes and unpeeled garlic head directly on grill (tomatoes should be placed leaning against each other). Grill garlic, turning occasionally, about 25-30 min or until roasted and tender.  Grill tomatoes, turning every 4 min or so, for a total of 10-12 min, until char-marked, well cooked and tender.  Briefly heat onions on grill 1 min. Let garlic cool; peel. Place tomatoes in blender; add garlic and onions. Season with salt and pepper; puree until smooth. Set aside and keep warm.  
     
  2. Season steak on both sides with cracked pepper blend, pressing it into the meat. Drizzle both sides with basting oil. Sear steak about 5 min, until it has changed color one-quarter of the way up from the bottom. Turn over; baste (brush seared side with basting oil). Sear 2-3 min. Turn over steak; baste. Reduce heat to MED; close cover. Cook steak to 5 degrees below desired internal temp (refer to meat cooking guide for final internal temp). Transfer steak to clean platter; let rest 10 min. Slice steak into narrow strips.
     
  3. Serve with coulis.
Chef Tips
  • Timesaver Tip: Our Food You Feel Good About Roasted Salsa can be substituted for tomato coulis; note that the flavor will be quite different.
  • This coulis keeps very well - make it a day ahead to allow flavor to meld (if doing ahead, no need to heat onions).

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