GRILLED MARINATED FLANK

GRILLED MARINATED FLANK 

Steak Salad 

Lean flank steak gets a flavor boost

 from a lime-and-cilantro dressing 

in this one-dish meal. Just toss 

marinated meat with fresh greens, 

peppers, tomatoes, and corn for 

a quick and easy dinner. 

MAKES: 2 servings

SERVING SIZE: 1 c. greens, 

3 oz. meat, 1/2 c. veg., 1-1/2 T. dressing

CARB GRAMS PER SERVING: 31

Cilantro Dressing

8 ounces beef flank steak

2 small yellow and/or red sweet peppers,

 stemmed, seeded, and halved

1 ear fresh corn, husked and silks removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

1/4 of a small avocado, halved, seeded,

 peeled, and thinly sliced (optional)

2 cups torn romaine lettuce

Fresh cilantro sprigs

1. 

Divide Cilantro Dressing into two portions.

2. 

Trim fat from steak. Score both sides of steak

 in a diamond pattern by making shallow diagonal

 cuts at 1-inch intervals. Place steak in a 

resealable plastic bag. Pour one portion of the

 Cilantro Dressing over steak in bag; set 

remaining dressing portion aside. Seal bag; 

turn to coat steak. Marinate in the refrigerator

 for 30 minutes.

3. 

Coat sweet pepper, corn, and green onions

 with cooking spray.

4. 

For a charcoal grill, grill steak and corn on the

 rack of an uncovered grill directly over medium 

coals until steak is desired doneness and corn

 is tender, turning steak once halfway through 

grilling and turning corn occasionally. 

For steak, allow 17 to 21 minutes for medium

 rare (145 degrees F) to medium (160 degrees F). 

For corn, allow 15 to 20 minutes. Add sweet 

pepper halves to the grill for the last 8 minutes

 of grilling and green onions to the grill for the 

last 4 minutes grilling, turning frequently. 

(For a gas grill, preheat grill. Reduce heat to 

medium. Place meat and, later, vegetables on 

grill rack over heat. Cover and grill as above.)

5. 

Thinly slice meat against the grain. Coarsely 

chop sweet peppers and green onions; cut corn

 from cob, leaving kernels in "sheets." Serve meat,

 vegetables, tomatoes, and, if desired, avocado 

slices over romaine lettuce. Drizzle with the 

reserved portion of the Cilantro Dressing. 

Garnish with cilantro sprigs. 

Makes 2 servings

 (1 cup greens, 3 ounces cooked meat, 

1/2 cup vegetables and 

1-1/2 tablespoons dressing per serving)