Briggs takes iron-rich lean beef to another level by topping this steak with cantaloupe, one of the best sources of vitamin A, a nutrient that keeps your skin and eyes at their healthiest.

Ingredients

　　1 large cantaloupe, peeled, seeded and diced

　　1 medium red onion, diced

　　1 cup Italian parsley, chopped

　　1/2 cup fresh mint, chopped

　　2 tablespoon white balsamic (or cider) vinegar

　　2 tablespoon extra-virgin olive oil

　　3 pounds flank steaks

　　2 teaspoon sea salt

　　1/2 teaspoon freshly ground black pepper

　　Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

Nutrition Per Serving

　　16.4 g fat (6 g saturated)

　　14.5 g carbs

　　1.9 g fiber

　　38.8 protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/841461/2?mbid=HDEPI) ›