Oxmoor House MARCH 2006
Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours.
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.
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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