Flank Steak with Corn Salsa
6 servings Prep: 15 minutes Marinate: 6 to 24 hours Grill: 17 minutes Ingredients 1 8-3/4-ounce can whole kernel corn, drained 3/4 cup bottled salsa verde 1 medium tomato, chopped 1 1-1/4- to 1-1/2-pound beef flank steak 3/4 cup bottled reduced-calorie clear Italian salad dressing 2 tablespoons cracked black pepper 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin Directions For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours. Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade. Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160*F), turning once. To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa. Makes 6 servings. Nutrition Facts: Calories 193, Total Fat 8g, Sodium 352mg, Carbohydrate 9g, Protein 22g Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
