Grilled flank steak with corn, black bean & avocado salad
5
Points®
Total Time
31 min
Prep
20 min
Cook
11 min
Serves
4
Difficulty
Easy
Well-seasoned steak is topped with a flavorful Mexican corn salad. Let the meat sit before slicing so it's tender and juicy. It's an excellent choice because it's leaner than skirt steak. Cut the steak against the grain to make the fibers shorter and the steak easier to chew. One tablespoon of minced jalapeño equals one very small chile. Taste a piece. If it has no bite, add 1/4 teaspoon of crushed red pepper flakes to the salad. Letting cooked meat sit to reabsorb its juices is key to a great steak. Garnish the dish with cilantro and fresh lime.
Ingredients
Uncooked lean flank steak
1 pound(s)
Garlic
1 clove(s), peeled and smashed with side of a knife
Fresh lime juice
1 tsp
Table salt
⅛ tsp
Black pepper
⅛ tsp, freshly groundSalad
Jalapeño pepper
1 Tbsp, minced (do not touch seeds with bare hands)*
Corn on the cob
1 ear(s), medium, kernels removed
Avocado
½ item(s), medium, peeled, pitted and diced
Canned black beans
1 cup(s), drained and rinsed
Fresh lime juice
4 tsp
Cilantro
2 Tbsp, fresh, minced
Table salt
⅛ tsp
Black pepper
⅛ tsp