Grilled flank steak with corn, black bean and avocado salad
6
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 medium clove(s)
Fresh lime juice
1 tsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Jalapeño pepper(s)
1 Tbsp
Fresh yellow corn
1 piece(s)
Avocado
0.5 item(s), medium
Canned black beans
1 cup(s)
Fresh lime juice
4 tsp
Cilantro
2 Tbsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Instructions
1
Preheat grill to medium hot.
2
Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
3
Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
4
Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.
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