Grilled flank steak with corn & black bean salad
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Instead of watercress, you can use baby arugula or baby spinach in this recipe.
Ingredients
Cooking spray
4 spray(s)
Table salt
¾ tsp(s)
Chili powder
½ tsp(s)
Ground cumin
½ tsp(s)
Ground coriander
½ tsp(s)
Black pepper
¼ tsp(s)
Corn on the cob
2 ear(s), medium, shucked
Red bell pepper
2 medium, halved
Uncooked lean and trimmed beef flank steak
1 pound(s)
Fresh watercress
2½ cup(s), trimmed
Grape tomatoes
2 cup(s), or cherry halved
Canned black beans
15½ cup(s), rinsed and drained
Red onion
½ medium, thinly sliced
Extra virgin olive oil
2 tsp(s)
Lime
1 wedge(s)
Lime
½ wedge(s), cut into 4 wedges
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2
Stir together salt, chili powder, cumin, coriander, and black pepper in small bowl.
3
Lightly spray corn and bell peppers with nonstick spray. Sprinkle steak with 11/2 teaspoons salt mixture. Place vegetables and steak on grill rack and grill, turning occasionally, until vegetables are lightly charred and instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4
Cut kernels from corn into large bowl. Thinly slice bell peppers and add to bowl with watercress, tomatoes, beans, onion, oil, lime juice, and remaining salt mixture. Toss gently to combine.
5
Cut steak across grain into 16 slices. Divide salad among 4 plates and top evenly with steak. Serve with lime wedges.
6
Serving size: 4 slices steak and 2 cups salad
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