Grilled Flank Steak with Mango-Habanero Corn Salad
Prep: 15 minutes plus cooling and standing
Grill: 10 minutes • Serves: 4
3 tablespoons olive oil
1 flank steak (about 1-1/4 pounds)
2 tablespoons taco seasoning mix
1 large ripe avocado, pitted, peeled and chopped
1 large ripe mango, peeled, pitted and chopped
1/2 cup crumbled queso fresco
1/2 cup roasted habanero salsa
2 tablespoons chopped fresh cilantro plus additional for garnish (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Brush corn with 2 tablespoons oil; brush both sides of steak with remaining 1 tablespoon oil and sprinkle with seasoning. Place corn and steak on hot grill rack; cover and cook 10 minutes or until grill marks appear on corn and internal temperature of steak reaches 135° for medium-rare, turning once. Transfer corn and steak to cutting board. Cool corn completely; cut corn kernels from cob. Tent steak with aluminum foil; let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
2.In large bowl, toss corn, avocado, mango, queso, salsa and cilantro. Makes about 2-1/2 cups corn salad.
3.Slice steak across the grain; serve with corn salad garnished with cilantro, if desired.
Approximate nutritional values per serving (about 4 ounces steak, 2/3 cup corn salad):
518 Calories, 33g Fat (9g Saturated), 71mg Cholesterol,
504mg Sodium, 29g Carbohydrates, 6g Fiber, 30g Protein