Flat Iron Steak with Tango Sauce (Sandra Lee) Recipe

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Flat Iron Steak with Tango Sauce (Sandra Lee)
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Ingredients:

Directions:

  1. Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
  2. In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
  3. Tango Sauce:
  4. Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2161.8 Kcal (9051 kJ)
Calories from fat 792.64 Kcal
% Daily Value*
Total Fat 88.07g 135%
Cholesterol 755.83mg 252%
Sodium 1096.22mg 46%
Potassium 82.77mg 2%
Total Carbs 7.53g 3%
Sugars 0.31g 1%
Dietary Fiber 0.55g 2%
Protein 227.26g 455%
Vitamin C 13.3mg 22%
Iron 3024mg 16800%
Calcium 20mg 2%
Amount Per 100 g
Calories 1858.23 Kcal (7780 kJ)
Calories from fat 681.33 Kcal
% Daily Value*
Total Fat 75.7g 135%
Cholesterol 649.7mg 252%
Sodium 942.29mg 46%
Potassium 71.14mg 2%
Total Carbs 6.47g 3%
Sugars 0.27g 1%
Dietary Fiber 0.47g 2%
Protein 195.35g 455%
Vitamin C 11.4mg 22%
Iron 2599.3mg 16800%
Calcium 17.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50.5
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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