Grilled Flank Steak with Corn and Peach Salsa

Grilled Flank Steak with Corn and Peach Salsa
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Servings
4-6 servings
Servings
4-6 servings
Grilled Flank Steak with Corn and Peach Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
For the steak
  • 2 lb flank steak
  • 1 1/2 tsp minced garlic (about 3 cloves)
  • 1 Tbsp Montreal steak seasoning
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup red wine
For the Corn and Peach Salsa
  • 1 tsp extra-virgin olive oil
  • 1 small red onion, diced
  • 3-4 ears corn, with husks intact
  • 3-4 peaches, diced
  • 1 jalapeno pepper, seeded, minced
  • 1 Tbsp lime juice
  • Salt and pepper to taste
Servings: servings
Units:
Instructions
For the steak
  1. Combine the steak with the garlic and the rest of the ingredients in a large dish or resealable bag. Allow to marinate in the refrigerator for at least 30 minutes to overnight.
  2. Heat the grill. Grill the steak for 4-5 minutes per side or to desired degree of doneness. Remove from grill and allow to rest for 10 minutes.
  3. Slice the flank steak against the grain and on a diagonal.
For the Corn and Peach Salsa
  1. Carefully pull back husks from ears of corn, but do not remove the husks. Remove silk from the ear of corn. Put the husks back in place and soak in water for 15-20 minutes.
  2. Heat grill on medium heat. Put ears of corn on grill. Turn every 5-10 minutes. If husks start to burn, move off the direct heat and allow corn to cook for about 20 minutes or until corn kernels are tender. Carefully remove corn from the grill – the husks will be hot and allow to cool.
  3. When the corn is cool enough to handle, cut the kernels off the ear. Add to the bowl with the onion. Add the peaches, jalapeno and lime juice. Season with salt and pepper to taste.
Recipe Notes

Nutrition Nugget: We all love steak but you may be worried about it being high in fat and calories. Picking a lean cut of beef, like flank steak, however, is a great option to satisfy your steak craving. Another great way to tell if a piece of beef is lean is look for the “loin” on the end…remember “LOIN IS LEAN”! Other lean cuts of beef are the “round steaks” like eye of round steak, bottom round steak, and top round steak. Enjoy!

Chef’s Notes:

  • Grill the peaches for extra flavor. In order to grill peaches, choose peaches that are barely ripe for the best results. Cut the peaches in half and place on the grill for about 5-10 minutes.
  • Soak the corn in a large stock pot so that the corn is vertical or standing on one end placed in the stock pot.
  • If you like your corn to have some brown grill marks on it for presentation, pull back the husks and grill on each side for about 2 minutes at the end of the cooking time.

Nutrition Facts
Grilled Flank Steak
Amount Per Serving
Calories 296 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 540mg 23%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 41g 82%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts
Grilled Corn and Peach Salsa
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 9g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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