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Grilled Flank Steak with Corn Salsa

Photo: Oxmoor House
Yield 4 servings (serving size: 3 ounces steak and about 1/2 cup salsa)

Ingredients

  • 1 cup frozen corn, thawed
  • 1/2 cup drained canned black beans
  • 1/2 cup finely chopped red bell pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 2 1/4 teaspoons black pepper, divided
  • 1 pound flank steak
  • 1/2 cup dry red wine
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped onion
  • 2 tablespoons Worcestershire sauce
  • Cooking spray

Nutrition Information

  • calories 297
  • caloriesfromfat 0.0 %
  • fat 13 g
  • satfat 5.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.4 g
  • carbohydrate 18.3 g
  • fiber 2.4 g
  • cholesterol 60 mg
  • iron 0.0 mg
  • sodium 213 mg
  • calcium 0.0 mg

How to Make It

  1. Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours.

  2. Sprinkle steak with remaining 2 teaspoons black pepper, and place in a heavy-duty zip-top plastic bag. Combine wine and next 4 ingredients; pour over steak. Seal bag; marinate in refrigerator 8 hours.

  3. Prepare grill.

  4. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray; grill, covered, 7 minutes on each side or to desired degree of doneness. Remove from grill; cut into thin slices. Serve with corn salsa.

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