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Grilled Flank Steak with Corn, Black Bean and Avocado Salad

POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 11 min
Level of Difficulty: Easy

Well-seasoned steak is topped with a flavorful Mexican corn salad. Let the meat sit before slicing so it's very juicy.

Ingredients
1 pound(s) raw lean flank steak
1 medium garlic clove(s), peeled and smashed with side of a knife
1 tsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper, freshly groundSalad
1 Tbsp jalapeno pepper(s), minced (do not touch seeds with bare hands)*
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted and diced
1 cup(s) canned black beans, drained and rinsed
4 tsp fresh lime juice
2 Tbsp cilantro, fresh, minced
1/8 tsp table salt
1/8 tsp black pepper

Instructions
Preheat grill to medium hot.

Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.

Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.

Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Notes
*One tablespoon of minced jalapeno equals one very small chile. Taste a piece. If it has no bite, add 1/4 teaspoon of crushed red pepper flakes to the salad.Letting cooked meat sit to reabsorb its juices is key to a great steak.

© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved.
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