5

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

Total Time
31 min
Prep
20 min
Cook
11 min
Serves
4
Difficulty
Easy
Well-seasoned steak is topped with a flavorful Mexican corn salad. Let the meat sit before slicing so it's tender and juicy.
Ingredients

uncooked lean flank steak

1 pound(s)

garlic clove(s)

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

fresh lime juice

1 tsp

table salt

tsp

black pepper

tsp, freshly groundSalad

jalapeño pepper(s)

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

corn

1 piece(s), cooked, kernels removed

avocado

½ item(s), medium, peeled, pitted and diced

canned black beans

1 cup(s), drained and rinsed

fresh lime juice

4 tsp

cilantro

2 Tbsp, fresh, minced

table salt

tsp

black pepper

tsp

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

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