Healthy Flank Steak with Edamame and Sundried Tomato Salsa Rose Reisman Recipe

Get ready for grilling season with my Flank Steak with Edamame and Sun-dried Tomato Salsa recipe. Skip the steak sauce for this delicious homemade salsa. Edamame adds nutrition and a unique flavour.

1 ½ lbs flank steak (best to marinate for at least 2 hours in oil and lemon juice)

1 cup blanched edamame (shelled)
1/3 cup thinly sliced rehydrated sun-dried tomatoes
¼ cup thinly sliced red onion
1/4 cup thinly sliced pitted black olives (optional)
1 Tbsp olive oil
2 tsp lemon juice
Salt and pepper

1. To make the salsa: combine all ingredients in a bowl and mix well.
2. Grill or roast steak at 425 F, just until medium rare – approx. 120 F, for about 12-15 minutes.
3. Let meat rest for 10 minutes, then cut thinly across the grain. Serve with salsa.
Serves 4-6

Nutritional Information per Serving
Calories 370
Fat 19g
Saturated Fat 6g
Cholesterol 70mg
Sodium 270mg
Carbohydrate 7g
Fibre 3g
Protein 41g