Grilled Flank Steak with Corn, Black Bean and Avocado Salad

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I’m still shocked this is a Weight Watchers recipe: it’s casually elegant, tasty, and there’s nary a “diet substitution” in sight. I can’t say I detected the garlic or lime flavors on the beef, yet it remained tasty. And the salad is terrific, fresh and flavorful. For an added dimension of flavor, I roasted the corn in the oven for 45 minutes at 450-degrees F, then cut off the kernels after it had cooled.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

Ingredients
1 pound 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 ground

Salad
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 canned black beans, drained and rinsed
4 tsp fresh lime juice
2 Tbsp cilantro, fresh, minced (optional)
1/8 tsp table salt
1/8 tsp black pepper

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 flank 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.