Grilled Flank Steak with Black Bean, Corn and Avocado Salsa

Thursday, July 09, 2009
Metro

Metro

Ingredients
1 15-ounce bottle fat-free Italian dressing
1 2- to 3-pound flank steak
1 cup diced, peeled avocado
1½ cups chopped tomato
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1/2 cup lime juice
2 tablespoons diced jalapeño pepper
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn niblets, drained

Directions
Marinate flank steak in Italian dressing and 1/4 cup lime juice overnight. Combine remaining ingredients in a separate container, toss and chill overnight.

Preheat grill to medium-high. Grill steak until desired internal temperature is reached (145°F for medium-rare or 160°F for medium). Remove steak from grill and let rest 20 minutes.
Slice steak across grain thinly on the bias. Arrange 4 ounces of steak on each plate and top each with 1/4 cup salsa. Garnish with a lime wedge.

8 servings

Nutritional information: 275 calories, 24g protein, 13g fat, 6g carbohydrates

-- Recipe by Chef Adam Stover, Summerville Medical Center

Note: Any medical or other information accessible through Health Check is provided solely by Trident Health, and has not been edited by Summerville Communications, Inc., the Summerville Journal Scene, The Gazette, or the Berkeley Independent for content or accuracy.