It’s grilling season and this flank steak recipe will hit the spot! Try to use some local corn for the black bean and corn salsa! Yum!
1 1/2 lb flank steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste
For the black bean, corn and tomatoes:
3 tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cups frozen corn kernels, fresh is fine
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste
Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and set aside 5 to 10 minutes.
Make the salsa: Meanwhile, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.
Add tomatoes, black beans, corn, cilantro and set aside.
Preheat the grill. Heat a clean lightly greased indoor or outdoor grill on high heat.
Grill the steak on high heat, 6 to 8 minutes on each side or until your desired degree of doneness.
Let the meat rest about 5 minutes before slicing.
Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.
Serving: 3 oz steak plus salad, Calories: 250, Carbohydrates: 9g, Protein: 25.5g, Fat: 9.5g, Sodium: 385mg, Fiber: 2.5g, Sugar: 2.5g
Printable recipe available at: https://www.skinnytaste.com/grilled-flank-steak-with-black-beans/