Flank Steak with Red Bean-Corn Relish
Ingredients:
* 1 cup water packed roasted red bell peppers
* 1 green onion, sliced
* 1 jalapeņo chile, seeded, chopped
* 1/2 cup chopped cilantro, divided
* 1 garlic clove, minced
* 2 Tbsp. lime juice, divided
* 1/2 tsp. Morton Lite SaltŪ, divided
* 1 (1 or 1 1/2 lb.) flank steak , size according to plan
* 1 (15.5-oz.) can small red or black beans, drained, rinsed
* 2 large ears corn
* 1/2 avocado, chopped
Preparation:
* Place bell peppers, onion, chile, 1/4 cup of the cilantro, garlic, 1
tablespoon of the lime juice and 1/4 teaspoon of the salt in food
processor; process until smooth. Reserve 1/4 cup; cover and refrigerate
remaining puree if making more than 2 hours ahead.
* Score both sides of steak by making 1/8-inch-deep diagonal cuts at 1-inch
intervals; place in baking dish. Coat with reserved 1/4 cup puree; cover
and refrigerate at least 1 hour or up to 24 hours.
* In medium bowl, stir together beans and remaining 1/4 cup chopped
cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt.
* Heat grill.
* Remove silk and all but 2 layers of husk from corn. Place corn on gas
grill over medium heat or on charcoal grill 4 to 6 inches from medium
coals; cover grill. Grill 12 to 15 minutes or until lightly browned and
tender, turning every 5 minutes to brown all sides. Cool slightly.
* Meanwhile, oil grill grate. Place steak on grill; cover grill. Grill 6 to
8 minutes for medium-rare or until of desired doneness, turning once. Place
on cutting board; let stand 5 minutes. Thinly slice. Cut kernels off corn;
add to bean mixture, along with avocado. Mix gently.
* Serve steak over relish; spoon remaining red pepper puree over steak.
Makes: 4 servings
Serving size: 1/4th recipe
LA Exchange: 1 Protein, 1 Vegetable, 2 Starches, 1 Fat
