Flank Steak With Radish Salsa

Name: Flank Steak With Radish Salsa
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 6
Cuisine: Mexican
Ingredients: 907 grams flank steak; 1 slice Garnishes: lime wedges, fresh cilantro sprigs, radish quarters, cucumber; 1 Tbsp Montreal steak seasoning; 6 servings Radish Salsa

Flank Steak With Radish Salsa might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 219 calories, 33g of protein, and 8g of fat per serving. This recipe serves 6. If you have flank steak, radish salsa, montreal steak seasoning, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 21 minutes. It is perfect for valentin day. It is a rather inexpensive recipe for fans of Mexican food.

Instructions

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Sprinkle both sides of steak with seasoning. Grill steak, covered with grill lid, 8 minutes on each side or to desired degree of doneness.

Ingredients you will need

Seasoning

Steak

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Grill

Remove from grill, and cover steak with aluminum foil; let stand 5 minutes. Uncover and cut steak diagonally across the grain into thin slices.

Ingredients you will need

Grains

Steak

Equipment you will use

Aluminum Foil

Grill

Serve with Radish Salsa.

Ingredients you will need

Radish

Salsa

Garnish, if desired.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Ingredients you will need

Montreal Steak Seasoning

Equipment you will use

Grill

Equipment

Grill

Aluminum Foil

Ingredients

Servings:

907grams

flank steak 1slice

Garnishes: lime wedges, fresh cilantro sprigs, radish quarters, cucumber 1Tbsp

Montreal steak seasoning 6servings

Radish Salsa

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.