Grilled Flank Steak with Black Beans and Corn and Tomatoes

PREP 5 MIN COOK 25 MIN SERVES 6

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 back 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 frozen corn kernels (fresh is fine)
2 Tbsp finely minced cilantro
kosher salt and fresh pepper to taste

1. Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

2. 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.

3. Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 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.

PER SERVING (3 oz steak plus salad): CAL 249.8, FAT 9.4g, PROT 25.6g, CARBS 8.9g, FIB 2.3g, SUGAR 2.4g, SOD 385 mg
Old Points: 5
PointsPlus Value: 6

Another great recipe! Fairly easy to make and absolutely delicious. This was actually something a little different for us to try considering it was a main course meal on its own - with no side-dish. Typically my spouse likes to have side-dishes (such as potatoes or rice or... something else) - however we decided to try this out as is and... it was great! And filling too!