Top a quick grilled steak with a fresh, tangy salsa made with tomatillos. Like your salsa really hot? Leave the veins in the jalapeños. 

8 oz. tomatillos (4 medium), husks removed, coarsely chopped (1 1/2 cups)
1/3 cup coarsely chopped cilantro
1 small jalapeño chile, seeded and deveined if desired
1 garlic clove, halved
1/4 teaspoon salt
1 lb. flank steak (1 inch thick)
1 to 2 teaspoons Southwest seasoning*
1/2 cup crumbled queso seco or other Mexican cheese

1. Pulse tomatillos, cilantro, chile, garlic and salt in food processor until coarsely chopped. Place in small bowl, draining off some liquid if desired.

2. Heat grill. Sprinkle both sides of steak with Southwest seasoning. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice across the grain. Serve with salsa; sprinkle with cheese.

TIP *Make your own seasoning blend by combining 1 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon pepper.

4 servings

PER SERVING: 230 calories, 6.5 g total fat (2.5 g saturated fat), 36 g protein, 4.5 g carbohydrate, 90 mg cholesterol, 345 mg sodium, 1 g fiber