Flank Steak With Roasted Corn Salsa

By Joelene

Ingredients

• 2 ears corn
• 1 medium tomato
• 1/2 cup salsa verde
• 1 pound flank steak
• 1/2 teaspoon ground cumin
• 1/2 cup light Italian dressing

Preparation

Step 1

Husk corn and remove any stray silks. Cut corn from cob. Heat a small, dry skillet over medium-high heat. Add corn and pan-roast, stirring often, until it starts to brown, about 1 minute. Move corn to a bowl. Chop tomato and add to corn, along with salsa verde. Stir, cover and refrigerate, at least 30 minutes, up to 24 hours. Trim fat from beef. Cut beef crosswise into four steaks, then butterfly-cut each steak so they will cook quickly. Sprinkle with cumin and place in a zip-top bag. Add dressing, seal bag and turn to coat meat. Refrigerate for at least 30 minutes, up to 24 hours. Preheat grill to medium-high (about 400 degrees). Remove steak from bag and discard marinade. Grill beef about 4 minutes per side. Top with salsa.

Active time: 20 minutes
Total time: 50 minutes (includes marinating)
Servings: 4

Approximate values per serving: 288 calories, 15 g fat, 60 mg cholesterol, 24 g protein, 14 g carbohydrates, 2 g fiber, 420 mg sodium, 47 percent calories from fat.