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Home > Grilled flank steak salad with roasted corn vinaigrette
  

Grilled flank steak salad with roasted corn vinaigrette

Recipe Information

Servings 6
Preparation Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Steak; Corn
Category Meat; Rice & Grain
Meal Lunch; Dinner
Type Main Dish
Subtype Salad
Cuisine American
Cook Method Grilling; Pan Searing; Saut�ing
Diet Low Calorie; Low Cholesterol; Gluten Free; Heart Healthy; High Protein; High Fiber

Ingredients

  • 3 cups fresh corn kernels (cut from 4 or 5 ears of corn) or frozen corn kernels, thawed

  • 1/2 cup vegetable stock or broth 

  • 2 tablespoons fresh lime juice 

  • 2 tablespoons chopped red bell pepper 

  • 2 tablespoons extra virgin olive oil 

  • 1 teaspoon salt 

  • 1/2 teaspoon freshly ground black pepper 

  • 1/4 cup chopped cilantro (fresh coriander leaves)

  • 1 tablespoon ground cumin 

  • 2 teaspoons dried oregano 

  • 1/4 teaspoon red pepper flakes

  • 3/4 pound (12 ounces) flank steak 

  • 1 large head romaine lettuce, trimmed and torn into bite-sized pieces

  • 4 cups cherry tomatoes, halved

  • 3/4 cup thinly sliced red onion 

  • 1 1/2 cups cooked black beans 

 

Directions

  • Add the corn to a large cast iron or heavy nonstick frying pan and cook over medium-high heat for 4-5 minutes, stirring often, until the corn begins to brown. Remove from the heat and set aside.

  • Add the stock, lime juice, bell pepper and one cup of the roasted corn to a food processor and pulse to puree. Then add the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the cilantro and pulse to blend, then set aside.

  • In a charcoal grill or preheat a gas grill or broiler, prepare a hot fire. With cooking spray, lightly coat the grill rack or broiler pan, away from the heat source. Position the cooking rack 4-6 inches from the heat source.

  • Mix the cumin, oregano, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper together in a small bowl. Rub the mixture on both sides of the steak, then place on the grill rack or broiler pan. Grill or broil, 4-5 minutes on each side, until browned, turning once. To check for doneness (medium doneness is 160 degrees F if using a meat thermometer), cut into the center of the steak. After the steak is done cooking, let stand for 5 minutes. Cut the steak across the grain into thin slices and then cut the slices into two inch long pieces.

  • Mix the lettuce, tomatoes, onion, black beans, and remaining roasted corn together in a large bowl, add the vinaigrette, and toss gently to mix well. In individual plates, divide the salad, top each with the grilled steak slices, and serve.

 

Nutrition (per serving)

  • Calories: 309 cal

  • Total fat: 11g

  • Saturated fat: 3g

  • Monounsaturated fat: 6g

  • Cholesterol: 28mg

  • Sodium: 490mg

  • Potassium: 1,046mg

  • Carbohydrate: 38g

  • Fiber: 10g

  • Protein: 20g

  • Calcium: 74mg