Grilled Flank Steak With Black Bean and Corn Salsa

Grilled Flank Steak With Black Bean and Corn Salsa

Ingredients:

1       - pound flank steak
1/2    - cup Burgundy or other dry red wine
3       - cloves garlic, pressed
2       - tablespoons chopped shallots
2       - tablespoons Worcestershire sauce
1/4    - cup lemon juice
1 1/2 - teaspoons pepper
1/2    - teaspoon garlic powder
1/2    - teaspoon pepper
         - Black Bean-and-Corn Salsa
1/2    - avocado, peeled and sliced


Procedure:

Step 1
- Place steak in a large shallow dish or heavy-duty, zip-top plastic bag, and set aside

Step 2
- Combine wine, garlic, shallot, Worcestershire sauce, lemon juice, and 1 1/2 teaspoons pepper, pour over steak. Cover turning steak occasionally.

Step 3
- Drain steak, discarding marinade. Sprinkle with garlic powder and 1/2 teaspoon pepper

Step 4
- Cook, without grill lid, over hot coals (400 to 500 degrees) 7 minutes on each side r until meat is desired degree of doneness. Slice steak diagonally across grain into thin slices, and serve steak with Black Bean-and-Corn Salsa and avocado slices.

Yield: 4 servings

LOVE PER SERVING:
Calories 371 (33% from fat)
Fat 13.9g (1.4g saturated)
Cholesterol 59mg
Sodium 378 mg
Carbohydrate 32.7g
Fiber 5.3g
Protein 30.8g

Black Bean-and-Corn Salsa

Ingredients:

1 1/2 - cup fresh corn, cut from cob*
1       - cup canned black beans, rinsed
1       - sweet red pepper, chopped
1       - jalapeno pepper, seeded and finely chopped
1       - clove garlic, pressed
2       - tablespoons lime juice
2       - teaspoons chopped fresh cilantro
1/4    - teaspoon salt
1/4    - teaspoon pepper


Procedure:

Step 1
- Cook corn in a small amount of boiling water 4 minutes or until corn is crisp-tender, drain and cool

Step 2
- Combine corn and remaining ingredients

Yield: 4 cups

* 1 1/2 cups frozen whole kernel corn may be substituted.

LOVE OF SERVING:
1-cup serving: Calories 136 (7%from fat)
Fat 1.2g (0.2g saturated)
Cholesterol 0mg
Sodium 137 mg
Carbohydrate 28.6g
Fiber 4.6g
Protein 6.3g

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 162