Photo of Grilled Flank Steak with Corn, Black Bean and Avocado Salad by WW

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

7
5
5
SmartPoints® value per serving
Total Time
31 min
Prep
20 min
Cook
11 min
Serves
4
Difficulty
Easy
We launch corn week with this fabulous steak recipe topped with a fresh Mexican-inspired salad. Check back daily for more great recipes.

Ingredients

Uncooked lean flank steak

1 pound(s)

Garlic clove(s)

1 clove(s), medium, peeled and smashed with side of a knife

Fresh lime juice

1 tsp(s)

Table salt

tsp(s)

Black pepper

pinch, freshly groundSalad

Jalapeño pepper(s)

1 tbsp(s), minced (do not touch seeds with bare hands)*

Corn

1 small, cooked, kernels removed

Avocado

½ medium, medium, peeled, pitted and diced

Canned black beans

1 cup(s), drained and rinsed

Fresh lime juice

4 tsp(s)

Cilantro

2 tbsp(s), fresh, minced

Table salt

tsp(s)

Black pepper

pinch

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 flavours.
  3. Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
  4. Grill flank 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.

Notes

*One tablespoon of minced jalapeno 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.