Grilled Flank Steak with Corn, Black Bean and Avocado Salad

by Anne Bennett on October 30, 2015

Flank steak

This grilled flank steak recipe first appeared on hungry poodle in 2011. It bears repeating because when it’s properly prepared, flank steak hits the mark for being lean, economical and delicious, provided you follow two simple rules.

Rule number one: don’t overcook it. Be careful to grill the marinated beef about 5 minutes per side, remove it immediately from the grill and allow it to rest a few minutes. Rule number two: serve it thinly sliced across the grain.

Servings are for Weight Watcher portions. If you’ve got a heftier appetite, this will serve two generously.

1 lb. flank steak
1 garlic clove, minced
1 T. fresh lime juice
1/4 t. salt
1/4 t. pepper

Salad:

1 T. minced jalapeno pepper
1/2 to 1 cup frozen corn, thawed (or one ear of cooked corn)
1 avocado, diced
1 1/2 T. lime juice
1 T. extra virgin olive oil
2 T. minced cilantro
salt and pepper to taste

Heat grill. Score steak on one side by making shallow criss cross slashes with a sharp knife. Rub garlic over surface of steak and sprinkle it with lime juice, salt and pepper. Allow to set aside for 10 minutes.

Combine salad ingredients and stir gently. Set aside.

Grill steak on one side until well-browned, about 5 minutes Turn over and grill another 5 to 6 minutes, until rare inside. Remove from grill and allow to sit for meat to absorb its juices. Thinly slice steak across the grain and serve with salad.

Serves 4
Each serving: 3 oz. of steak and 1/2 cup of salad, or 7 WW Points

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{ 2 comments… read them below or add one }

gayle August 18, 2011 at 5:39 pm

Anne, I can hardly wait to try this! Looks yummy!

Jody August 21, 2011 at 5:04 pm

Your photo has so much more life to it!

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