Barbecue Sauce can be PACKED with sugar, don't believe me? Go check out your favorite bottle and see for yourself, I'll wait......SEE!! :) So let's clean things up a bit and let chili paste (with just 2 grams of sugar per tablespoon) give your steak a kick! If you manage to have any leftovers, slice remaining steak for a Thai-inspired salad the next day. And if anyone reading this is doing the 21 Day Fix, it is DEFINITELY Fix friendly!!
Serves: 8
Prep time: 5 minutes
Refrigerate: 30 minutes
Cook time: 16 minutes
Ingredients
2 tablespoons Roasted Red Chili Paste
2 tablespoons vegetable oil
1 tablespoon black peppercorns, crushed
1 tablespoon cumin seed, crushed
1 teaspoon coarse sea salt
2 pounds flank steak
Fiery Thai Salsa, optional (recipe follows)
Directions:
Mix red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.
Refrigerate 30 minutes or longer for extra flavor.
Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.
For the Salsa:
Mix 1 large ripe mango, peeled, seeded, and coarsely chopped, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 2 tablespoons Sweet Red Chili Sauce, and 1 teaspoon minced garlic in a large bowl until well blended. Cover. Refrigerate until ready to serve.
Nutrition score per serving:
Calories: 194
Fat: 10g
Saturated fat 3g
Protein: 24g
Carbohydrates: 2g
Cholesterol 68mg
Sodium 348mg
Calcium 33mg
Iron 2g
Recipe found on www.shape.com
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