Curry Flank Steak with Tropical Fruit Salsa
The recipe Curry Flank Steak with Tropical Fruit Salsan is ready in around 45 minutes and is definitely an excellent gluten free, dairy free, and primal option for lovers of Indian food. One serving contains 190 calories, 25g of protein, and 6g of fat. For $2.47 per serving, you get a main course that serves 4. If you have curry powder, pepper, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It will be a hit at your valentin day event.
Combine steak and next 6 ingredients (steak through pepper) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally.
Remove steak from bag; discard marinade.
Prepare grill or broiler.
Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes on each side or until steak is desired degree of doneness.
Cut steak diagonally across the grain into thin slices.
Serve steak with Tropical Fruit Salsa.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Albertina Gold Medal Winner Merlot Lorilai's Reserve WineFruit-forward flavors, with soft supple tannins and a long finish.