hungry poodle

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 (2 to 3 if you’re not a Weight Watcher)
Each serving: 3 oz. of steak and 1/2 cup of salad, or 7 WW Points Plus (if you prepared this using no olive oil and only 1/2 avocado and 1/2 cup corn)