Grilled flank steak salad with roasted corn vinaigrette

Recipe Information

Ingredients

• 3 cups fresh corn kernels (cut from 4 or 5 ears of corn) or frozen corn kernels, thawed

• 1/2 cup vegetable stock or vegetable broth

• 2 tablespoons fresh lime juice

• 2 tablespoons chopped red bell pepper

• 2 tablespoons extra virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup chopped cilantro (fresh coriander leaves)

• 1 tablespoon ground cumin

• 2 teaspoons dried oregano

• 1/4 teaspoon red pepper flakes

• 3/4 pound (12 ounces) flank beef steak

• 1 large head romaine lettuce, trimmed and torn into bite-sized pieces

• 4 cups cherry tomatoes, halved

• 3/4 cup thinly sliced red onion

• 1 1/2 cups cooked black beans

Directions

• Add the corn to a large cast iron or heavy nonstick frying pan and cook over medium-high heat for 4-5 minutes, stirring often, until the corn begins to brown. Remove from the heat and set aside.

• Add the stock, lime juice, bell pepper and one cup of the roasted corn to a food processor and pulse to puree. Then add the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the cilantro and pulse to blend, then set aside.

• In a charcoal grill or preheat a gas grill or broiler, prepare a hot fire. With cooking spray, lightly coat the grill rack or broiler pan, away from the heat source. Position the cooking rack 4-6 inches from the heat source.

• Mix the cumin, oregano, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper together in a small bowl. Rub the mixture on both sides of the steak, then place on the grill rack or broiler pan. Grill or broil, 4-5 minutes on each side, until browned, turning once. To check for doneness (medium doneness is 160 degrees F if using a meat thermometer), cut into the center of the steak. After the steak is done cooking, let stand for 5 minutes. Cut the steak across the grain into thin slices and then cut the slices into two inch long pieces.

• Mix the lettuce, tomatoes, onion, black beans, and remaining roasted corn together in a large bowl, add the vinaigrette, and toss gently to mix well. In individual plates, divide the salad, top each with the grilled steak slices, and serve.

Nutrition (per serving)

• Calories: 309 cal

• Total fat: 11g

• Saturated fat: 3g

• Monounsaturated fat: 6g

• Cholesterol: 28mg

• Sodium: 490mg

• Potassium: 1,046mg

• Carbohydrate: 38g

• Fiber: 10g

• Protein: 20g

• Calcium: 74mg