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Grilled Flank Steak with Black Bean and Corn Salsa

5 from 25 votes

Grilled Flank Steak with a tomato, corn and black bean salsa, an easy flavorful weeknight dish!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 6 servings

Course: Dinner

Cuisine: Tex Mex

Ingredients

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 cup grilled corn kernels (frozen is fine too)
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste

Instructions

Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 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, 6-8 minutes on each side or until your desired degree of doneness. Until a probe thermometer inserted into the thickest part of the steak registers 130F to 135°F for medium to medium rare
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.

Nutrition

Serving: 3oz steak plus salad, Calories: 250kcal, Carbohydrates: 9g, Protein: 25.5g, Fat: 9.5g, Sodium: 385mg, Fiber: 2.5g, Sugar: 2.5g

- WW Points: 0

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