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Flat Iron Grill with Red Pepper-Mango Salsa
Rating (0 Rated)

serves 6 to 8

Ingredients

Red Pepper-Mango Salsa
2 fresh mangoes, peeled, diced
1 red bell pepper, diced (1/4-inch)
1 jalapeño pepper, seeded, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
Honey-Lime Glaze
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt
1-1/2 to 2 pounds flat iron (top blade) steaks, cut 1-inch thick
 

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Flat Iron Grill with Red Pepper-Mango Salsa
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Combine salsa ingredients in medium-sized bowl.
2. Combine glaze ingredients in separate small bowl.
3. Place steaks on grill over medium, ash-covered coals. Grill, 
covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during grilling.
4. Remove steaks when instant-read thermometer registers 140° for medium rare; 155° for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145° for medium rare; 160° for medium.) Carve across the grain into thin slices. Serve with salsa.

Per serving: 329 calories, 19g fat, 8g sat fat, 20g carbohydrates, 20g protein, 324mg sodium, 2g fiber

Source: Wisconsin Beef Council
 

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