Guide to Summer: Cooking

Flank Steak with Gazpacho Sauce

Guide to Summer: Cooking

Host Phoebe Lapine guides you through some healthy options for summertime cooking favorites! New episodes every Friday throughout the summer (9 Episodes)
Recipe
Flank Steak with Gazpacho Sauce Recipe
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Calories: 343
Difficulty: Easy

Nutrition Information

Recipe Serves 8
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
343
17.15% Complete
17%
Fat
16g
24.6153846154% Complete
25%
Cholesterol
90mg
30.0% Complete
30%
Sodium
839mg
36.4782608696% Complete
36%
Carbohydrates
4g
3.1007751938% Complete
3%
Fiber
1g
4.0% Complete
4%
Sugar
2g
4.0% Complete
4%
Protein
43g
84.3137254902% Complete
84%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Dairy Free
Lower Carbohydrate
Ingredients
  • 3 pounds flank steak, at room temperature
  • 1 garlic clove
  • 3 plum tomatoes, cored and seeded, roughly chopped
  • 2 small seedless slicing cucumbers, roughly chopped (about 1 ½ cups)
  • 2 tablespoons sherry vinegar
  • 1 teaspoon sea salt
  • 2 tablespoons freshly chopped parsley
  • ½ red onion, roughly chopped
  • 1 jalapeno, seeds and ribs removed, roughly chopped
  • 1 red bell pepper, seeds and ribs removed, roughly chopped
  • ¼ cup olive oil
  • ½ teaspoon sweet smoked paprika
  • ¼ teaspoon cayenne pepper
  • Fresh ground black pepper
Method
Steak (Serves 8) Fire up a charcoal grill or set an indoor grill pan over a high flame. Brush the steak with olive oil and season with salt and pepper on both sides. I always use a heavy hand when seasoning steak. Grill the steak on both sides, turning 90 degrees halfway through on each side to get a nice cross-hatch, about 5 minutes per side for medium rare, depending on the thickness of the steak. The nice thing about flank steak is there’s usually a thinner end so those who like it more well-done will have some pieces to choose from without ruining the meal for the rest of us. Remove the steak to a cutting board with grooves - you don’t want to wind up with steak juices all over your counter tops and floor, as I have on occasion. Allow to rest for 10 minutes. Slice the flank steak against the grain into ¼ inch thick slices. Angle your knife slightly (about 60 degrees from the cutting board) so that the steak slices fan out nicely on your platter. Transfer the steak and any juices to a serving plate or platter and spoon some of the gazpacho sauce over the top. Serve the remaining sauce in a bowl on the side and allow your guests to pass it around. Gazpacho (Makes 3 Cups) Put the onion, garlic, and jalapeno to a small food processor and pulse until finely chopped. Add the tomato, bell pepper, cucumbers, olive oil, vinegar, and seasonings. Puree until smooth. Transfer the mixture to a serving bowl. Taste for seasoning and add more salt or cayenne as necessary, depending on how much heat you can handle. Fold in half the parsley and garnish with the remaining.