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Southwest Marinated Flank Steak with Grilled Tomato Romesco

Active Time: 35 minutes • Total Time: 35 minutes plus marinating • Serves: 8


Southwest Marinade*
3 pounds flank steaks
5 medium Roma tomatoes (about 1 pound), each cut lengthwise in half
Schnucks nonstick cooking spray
1 jar (7.5 ounces) roasted red bell peppers, drained
2 garlic cloves
1-1/2 slices Schnucks 100% whole wheat bread, toasted and torn into pieces
2 tablespoons slivered almonds
1 tablespoon sherry or red wine vinegar
2 teaspoons Schnucks extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper

1. Prepare Southwest Marinade. Place steak in large zip-tight plastic bag; pour marinade in bag. Seal bag, pressing out excess air. Massage steak in bag to coat with marinade, then place on plate. Marinate steak at room temperature at least 30 minutes or up to 1 hour or place in refrigerator up to overnight.

2. Prepare outdoor grill for direct grilling over medium-high heat. Spray tomatoes with nonstick cooking spray. Place tomatoes, cut side down, on hot grill rack. Cook 4 to 5 minutes or until soft and lightly charred, turning once halfway through cooking. In food processor with knife blade attached, pulse bell peppers, garlic, bread, almonds and tomatoes until coarsely chopped. Add vinegar, oil, salt and pepper and process 30 seconds or until well combined. Makes about 2 cups sauce. If not serving right away, cover and refrigerate up to 2 days in advance.

3. Place steaks on hot grill rack. Cook 8 to 14 minutes, depending on thickness, or until outside is browned and internal temperature reaches 135°F, turning steaks occasionally. Transfer to cutting board. Let steaks stand 10 minutes. Internal temperature will rise to 145°F upon standing for medium-rare. To serve, slice steaks across the grain. Serve topped with romesco sauce.


Each serving: about 343 calories, 22 g total fat (7 g saturated),
65 mg cholesterol, 481 mg sodium, 11 g carbohydrate,
3 g fiber, 27 g protein

Cook’s Wisdom

For better flavor and convenience, prepare romesco sauce in step 2 in advance. If desired, tomatoes can be broiled or cooked on the stovetop. Place oven rack about 4 inches from source of broiler heat, preheat broiler. Place tomatoes, cut side up, in metal rimmed baking pan and broil 3 to 4 minutes or until tomatoes soften and become brown in spots. Or, cook tomatoes in preheated grill pan over medium-high heat 5 to 6 minutes, turning once.

*(Click here for the companion Southwest Marinade recipe)