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Ingredients
Cilantro Dressing
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3 tablespoons lime juice
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2 tablespoons chopped shallot
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2 tablespoons snipped fresh cilantro
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1 tablespoon olive oil
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1 tablespoon water
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2 teaspoons honey
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1 large clove garlic, peeled and quartered
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½ teaspoon chili powder
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¼ teaspoon salt
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¼ teaspoon ground cumin
Grilled Flank Steak
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8 ounces beef flank steak
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2 small yellow and/or red sweet peppers, stemmed, seeded, and halved
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1 ear fresh corn, husked and silks removed
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2 green onions, trimmed
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1 Nonstick cooking spray
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4 cherry tomatoes, halved
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¼ small avocado, halved, seeded, peeled, and thinly sliced (Optional)
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2 cups torn romaine lettuce
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1 tablespoon Fresh cilantro sprigs for garnish
Directions
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For Cilantro Dressing, combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and ground cumin in a blender or small food processor. Cover and blend or process until combined. Divide Cilantro Dressing into two portions.
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For Grilled Flank Steak, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
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Coat sweet pepper, corn, and green onions with cooking spray.
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For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)
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Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs.
Nutrition Facts (per serving)
337 | Calories |
12g | Fat |
31g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Serving Size 1 cup greens, 3 ounces meat, 1/2 cup vegetables, 1 1/2 tablespoons dressing | |
Calories 337 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 17% |
Total Sugars 13g | |
Protein 29g | 58% |
Total Fat 12g | 16% |
Saturated Fat 4g | 18% |
Cholesterol 47mg | 16% |
Vitamin A 5434IU | 109% |
Vitamin C 263mg | 292% |
Folate 159mcg | 40% |
Sodium 375mg | 16% |
Calcium 97mg | 7% |
Iron 4mg | 22% |
Magnesium 75mg | 18% |
Potassium 1061mg | 23% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.