Southwestern Grilled Flank Steak with Mexican Corn Salad

By nperry1006

Ingredients

• Marinade:
• 1 cup yellow onion, sliced
• 2 tbsp lime juice
• 1/4 cup olive oil
• 1 tbsp garlic, minced
• 2 tsp cumin
• 1 tsp cayenne pepper
• 2 tbsp cilantro, chopped
• 1 flank steak (2-3 lbs)
• Corn Salad:
• 2 cups corn kernels
• 1/2 each red and green pepper, diced
• 1 tomato, diced
• 2 tbsp red onion, diced
• 2 tbsp olive oil
• 1 tsp lime juice
• 1 tbsp cilantro, chopped
• 1/4 tsp ground cumin
• 1/4 tsp salt and pepper

Preparation

Step 1

Combine all ingredients for marinade. Place steak in resealable plastic bag and pour marinade over steak. Marinate in the refrigerator for at least one hour. Remove steak from marinade, discard marinade.

Grill steak to desired degree of doneness. Slice on bias and serve over Mexican Corn Salad. Refrigerate any leftovers.