Grilled marinated flank steak salad

Mouthwatering grilled marinated flank steak salad packed with flavors of juicy meat, fresh vegetables, and zesty dressing. Perfect for a delightful meal.

Ingredients:

• 3 tablespoons lime juice
• 2 tablespoons chopped shallot
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon water
• 2 teaspoons honey
• 1 large clove garlic, peeled and quartered
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• 230g beef flank steak
• 2 small yellow and/or red sweet peppers, stemmed, seeded, and halved
• 1 ear fresh corn, husked and silks removed
• 2 green onions, trimmed
• 1 Nonstick cooking spray
• 4 cherry tomatoes, halved
• ¼ small avocado, halved, seeded, peeled, and thinly sliced (Optional)
• 2 cups torn romaine lettuce
• 1 tablespoon Fresh cilantro sprigs for garnish

Instructions:

1. To make the Cilantro Dressing, mix together lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and ground cumin in a blender or a small food processor. Blend or process until everything is well combined. Split the Cilantro Dressing into two equal parts.
2. For the Grilled Flank Steak, remove any excess fat from the steak. Create a crisscross pattern on both sides of the steak by making shallow cuts diagonally at 1-inch intervals. Put the steak in a sealable plastic bag. Pour one portion of the Cilantro Dressing onto the steak in the bag, and set aside the remaining portion. Seal the bag and coat the steak with the dressing. Let it marinate in the refrigerator for 30 minutes.
3. Spray the sweet pepper, corn, and green onions with cooking spray.
4. If using a charcoal grill, grill the steak and corn on the grill directly over medium coals until the steak reaches your preferred level of doneness and the corn is tender. Turn the steak once halfway through cooking and rotate the corn occasionally. Cooking times vary: 17 to 21 minutes for medium rare (60 °C) to medium (70 °C) steak, and 15 to 20 minutes for the corn. Add the sweet pepper halves to the grill for the last 8 minutes, and the green onions for the last 4 minutes, turning them regularly. (For a gas grill, preheat the grill and then reduce the heat to medium. Place the meat and vegetables on the grill rack over the heat. Cover and cook as instructed above.)
5. Slice the meat thinly against the grain. Coarsely chop the sweet peppers and green onions, and cut the corn off the cob while keeping the kernels intact. Arrange the meat, vegetables, tomatoes, and avocado slices on a bed of romaine lettuce. Drizzle with the reserved Cilantro Dressing. Garnish with sprigs of cilantro.

Summary:

• Calories: 201 kcal
• Fat: 14 g
• Protein: 1 g
• Carbs: 22 g
• Potassium: 195 mg
• Magnesium: 14 mg