|Serving Size||½ of recipe|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Total Carbohydrate||7.5 g|
|Dietary Fiber||2 g|
|Olive oil||2 teaspoons|
|Garlic cloves, minced||2|
|Jalapeno pepper, seeded and finely chopped||½|
|Diced tomatoes, no salt added||½ (14 ½-ounce) can|
|Flank steak, visible fat trimmed||½ pound|
- Prepare indoor or outdoor grill.
- Heat 2 teaspoons olive oil in a small skillet over medium-high heat. Add the garlic and jalapeno pepper, and sauté for 1-2 minutes. Add the diced tomatoes and oregano to the skillet. Stir and reduce heat to low. Cook for another 2-3 minutes. Stir in scallions and cook for just another minute or two.
- Season steaks with salt. Place steaks on grill and cook for 2-3 minutes on each side, or until desired degree of doneness.
- Let steak rest for a few minutes and then slice into strips and serve with the salsa.
3 medium fat meats; 1 fat; 1 vegetable
Preheat oven to 425˚F. Slice 2 sweet potatoes into small wedges and place in a reasealable plastic bag with 2 tablespoon olive oil, ½ teaspoon chili powder, and 1 teaspoon ground coriander. Shake to combine. Let sit for 10 minutes and then pour onto a baking sheet. Bake in the oven for 20 minutes, turning potatoes half way through. Season with 1/8 teaspoon salt.
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