Flank Steak With Corn Salsa

Dotdash Meredith

Sometimes you just want a steak. This lean cut, marinated and topped with flavorful salsa is a health-conscious choice. Drain and discard the marinade before grilling.

Prep/Cook Time: 6 Hours 35 Minutes, Servings: 6

Ingredients

1 8.75-ounce can whole-kernel corn, drained
¾ cup salsa verde
1 medium tomato, chopped
1 1¼- to 1½-pound beef flank steak
¾ cup reduced-calorie Italian salad dressing
2 tablespoons cracked black pepper
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin

Directions

Combine corn, salsa verde and tomato in a medium bowl. Cover and chill for 6 to 24 hours.
Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a sealable plastic bag set in a shallow dish.
Combine Italian dressing, pepper, Worcestershire and cumin in a small bowl; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160°F), turning once.
To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa.

Nutritional Information

Per Serving: 193 Calories, Total Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 39 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 22 g, Sodium: 352 mg

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