Get out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s pure summer.
—PEGGY WOODWARD SHULLSBURG, WI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon brown sugar
1 tablespoon chili powder
1/2 teaspoon salt
1 beef flank steak (1 pound)
12 miniature sweet peppers, halved and seeded
1 medium red onion, cut into thin wedges
2 cups cherry tomatoes
2 medium ears sweet corn, husks removed
SALAD
12 cups torn mixed salad greens
1 cup fresh cilantro leaves
1/2 cup reduced-fat lime vinaigrette
Optional ingredients: cotija cheese, lime wedges and tortillas
1. In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak.
2. Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, 9-11 minutes or until crisp-tender, stirring occasionally; add tomatoes during the last 2 minutes. Remove from grill.
3. Place steak and corn directly on grill rack; close lid. Grill steak 8-10 minutes on each side or until a thermometer reads 145° for medium rare; grill corn 10-12 minutes or until lightly charred, turning occasionally.
4. Divide greens and cilantro among four bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
NOTE If you do not have a grilling grid, use a disposable foil pan with holes poked into the bottom with a meat fork.