Grilled flank steak with a spicy tomato, corn and black bean salsa is a simple 30-minute summer dish during the week!
Grilled flank steak with black bean salsa
In summer we grill every chance! One of my favorite ways to grill meat is to top it with fresh salad or salsa. A couple of great examples of this: grilled flank steak with tomatoes, red onions and balsamic vinegar and grilled chicken bruschetta.
This steak dish has a ton of flavor! The flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn, and tomato salsa for a quick and easy weekday meal.
This dish is dairy-free, gluten-free, and takes less than 30 minutes.
Variations and tips:
In this Tex-Mex version, the flavors can easily be customized to suit your family’s tastes.
- Make it sharp with some chopped jalapens
- Sweeten it by adding some chopped pineapple
- Do it all 30 by swapping the corn and beans for a simple pico de gallo.
- Go on. Season the steak and prepare the salsa a day in advance if necessary.
Grilled flank steak with black bean and corn salsa
Preparation time: 10 Minutes
Cooking time: 20th Minutes
Total time: 30th Minutes
Grilled flank steak with tomato, corn and black bean salsa, a simple, spicy dish during the week!
- 1 1/2 lb Flank steak
- 1/2 teaspoon cumin
- 2 Garlic cloves, crushed
- 1/2 teaspoon kosher salt
- fresh pepper to taste pepper
For the black beans, corn and tomatoes:
- 3rd tablespoon Red onion, chopped
- 1 teaspoon olive oil
- 1/4 Cup freshly squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 Cup canned black beans, drained and rinsed
- 1 cups frozen corn kernels, fresh is good
- 2 tablespoon finely chopped coriander
- kosher salt and fresh pepper to taste
Season steak: Season the flank steak with crushed garlic, cumin, salt and pepper and let it steep for 5-10 minutes.
Make the salsa: In the meantime, combine the red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside for a few minutes.
Add tomatoes, black beans, corn, coriander and set aside.
Preheat the grill. Heat a clean, lightly greased indoor or outdoor grill over high heat.
Grill the steak over high heat, 6-8 minutes on each side, or until the desired degree of doneness. Until a probe thermometer inserted into the thickest part of the steak rarely reads 130 ° F to 135 ° F for medium to medium
Let the meat rest for about 5 minutes before cutting.
Cut the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.
Portion: 3rdoz steak plus salad, Calories: 250kcal, Carbohydrates: 9G, Protein: 25.5G, Fat: 9.5G, Sodium: 385mg, Fiber: 2.5G, Sugar: 2.5G
Blue Smart Points: 4th
Green smart points: 5
Purple Smart Points: 4th
Points +: 6th
Keywords: dairy-free, gluten-free, child-friendly, low in carbohydrates, under 30 minutes