Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke.
—Peggy Woodward, Shullsburg, WI
Takes: 30 min. • Makes: 4 servings
1 Tbsp. brown sugar
1 Tbsp. chili powder
1/2 tsp. salt
1 beef flank steak (1 lb.)
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, for 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.
Per serving: 1 serving (calculated without optional ingredients) equals 351 cal., 14g fat (5g sat. fat), 54mg chol., 862mg sodium, 33g carb., 7g fiber, 28g pro.
GOES GREAT WITH
Stir up Rosemary Lemonade for a tasty addition to this meal.