Flank Steak With Corn Salsa

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

1. Combine corn, salsa verde and tomato in a medium bowl. Cover and chill for 6 to 24 hours.
2. 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.
3. 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.
4. 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.
5. 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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