Flank Steak with Corn and Red-Pepper Quesadillas

If you have the time, let the spice-rubbed flank steak sit in the fridge up to 1 hour before grilling for more intense flavor.

PREP: 15 minutes GRILL: 14 to 16 minutes

MAKES: 4 main-dish servings

1 lime

4 teaspoons chili powder

1 ½ teaspoons ground cumin

1 teaspoon brown sugar

¼ teaspoon salt

1 beef flank steak (about 1 ¼ pounds), well trimmed

3 ears corn, husks and silk removed

1 large red pepper, stem and seeds removed, cut into quarters

4 (8-inch) flour tortillas

3 ounces reduced-fat (2%) Mexican-style cheese, shredded (34 cup)

2 green onions, thinly sliced plain fat-free Greek yogurt or low-fat sour cream (optional)

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, brown sugar, and salt. Rub steak with chili powder mixture to season both sides.

3. Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak reaches desired doneness (turning steak over once), 12 to 15 minutes, for medium-rare.

4. As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.

5. When vegetables are cool enough to handle, cut corn kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly distribute cheese, green onions, corn, and peppers, mounding fillings on one side of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas until browned on both sides, about 2 minutes, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

6. Thinly slice steak and serve with quesadillas and yogurt, if using.

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EACH SERVING: About 515 calories, 41g protein, 46g carbohydrate, 20g total fat (8g saturated), 81mg cholesterol, 745mg sodium