Southwest Flank Steak topped with Peach Salsa

This is spicy, sweet and just simply MMMM.  I am usually not a spicy food connoisseur, however, this blew my mind.  My husband and I sat in complete silence while we finished this tasty steak.  Let me know what you think!!  ENJOY!

L.O.V.E.

Sharayah

Servings: 6
Serving Size: 3 oz. beef + 1/3 cup salsa
Calories: 250
Fat: 9.4 g
Carbs: 18.2 g
Fiber: 4.2 g

Protein: 23.7 g
Old Points: 5 pts
Points+: 6 pts
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Here are your ingredients:
Recipe from Eat yourself Skinny

Southwest Flank Steak:

3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4 1/2 tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 beef flank steak (1 1/2 lbs.)

Peach Salsa:

3/4 cup chopped peeled fresh peaches
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. pepper

In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, cider vinegar, Worcestershire sauce and cayenne pepper and rub all over steak. Lightly coat your grill rack with cooking oil and grill steak, covered, over medium heat for about 6-8 minutes on each side. If you don't have a grill, you can broil your steak in the oven about 4-inches away from heat, until desired doneness.

Meanwhile, combine all ingredients used to make the peach salsa in a small bowl and mix well. Allow flavors to marinate a bit while you cook the steak. Once steak is done, thinly slice across the grain and serve, topped with peach salsa. Enjoy!