Marinated Steak with Fresh Pico de Gallo

Why this recipe?  Marinated and fired, this steak is served with fresh Pico de Gallo—made with vine ripened tomatoes and veggies straight from my garden! This is irresistible served over rice or rolled in your favorite tortilla.

The Flip: (per serving)  The original recipe called for thick ribeye steaks. I choose trimmed, leaner flank steak and doubled the homemade Pico de Gallo!

• Replaced Ribeye with Flank Steak (cut 2600 Calories and 279g of fat!)
• Used 8 tomatoes instead of 3 to bulk up the Pico de Gallo!
• Cut 1/2 tsp of salt (1800mg of sodium)
• Cut olive oil by 1/4 cup (removing 55g of fat)

My thoughts:  Marinating the steak for 12 to 24 hours really enhances its flavor—you won't miss that ribeye!  Enjoy.


Ingredients:

• 1 (2-21/2 lb) Flank Steak, trimmed

Marinade:

• 3/4 cup fresh Lime Juice
• 1/3 cup dry Red Wine
• 1 small Onion, finely chopped 
• 2 cloves Garlic, minced
• 2 tsp Oregano
• 1 Bay Leaf 
• 1 tsp Pepper
• 1/2 tsp salt

Pico de Gallo:

• 1/2 Green Bell Pepper, cored seeded and small chopped
• 8 ripe Roma Tomatoes, peeled, seeded and rough chopped
• 1 small Onion, finely chopped
• 1 small Jalapeno, cored seeded and minced
• 1/2 bunch Cilantro leaves, finely chopped
• 2 cloves cloves Garlic, minced
• 1/3 cup Red Wine Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 1/2 tsp salt
• !/2 tsp pepper

Directions:

1. Place flank steak in large glass baking dish.  
2. In bowl combine lime juice, wine, onion, garlic, oregano, bay leaf, salt and pepper.  Whisk. 
3. Pour marinade over steak coating both sides.
4. Cover loosely and refrigerate 12 to 24 hours turning steak every several hours.
5. Approximately 1 1/2 hours before serving:  In mixing bowl, combine bell pepper, tomatoes, onion, jalapeno, cilantro, garlic, vinegar, olive oil, salt and pepper.  Stir.
6. Grill steak over high heat 5-6 minutes per side (for rare to medium rare).  Remove and cover loosely with foil.  Let rest for 5 to 7 minutes.  Cut meat across grain.
7. Serve over rice or with tortillas.