• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

250 Cals 25.5 Protein 9 Carbs 9.5 Fats
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:Mexican
This steak dish has a fiesta of flavors, the flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn and tomato salad for a quick and tasty family friendly weeknight meal.
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 cups frozen corn kernels, fresh is fine
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste
INSTRUCTIONS
Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.
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.
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.
Serving: 3oz steak plus salad, Calories: 250kcal, Carbohydrates: 9g, Protein: 25.5g, Fat: 9.5g, Sodium: 385mg, Fiber: 2.5g, Sugar: 2.5gBlue Smart Points:4Points +:6