Grilled Flank Steak with Corn, Black Bean and Avocado Salad
1
Points®
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
1 clove(s), large, peeled and smashed with side of a knife
Fresh lime juice
1 tsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es), freshly groundSalad
Jalapeño pepper
1 tbsp(s), minced (do not touch seeds with bare hands)*
Cooked corn
1 ear(s), small, cooked, kernels removed
Avocado
½ 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
⅛ tsp(s)
Black pepper
⅛ pinch(es)
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.
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