Salsa-garlic flank steak

Yield: 4 Servings

Measure Ingredient
1 \N Lean flank steak, (1-pound)
1 teaspoon Ground cumin
1 teaspoon Ground coriander
½ teaspoon Chili powder
1 cup Medium picante sauce, divided
1½ teaspoon Bottled minced fresh garlic
\N \N Vegetable cooking spray
¼ cup Frozen whole kernel corn, thawed

Trim fat from steak.

Combine cumin, coriander, and chili powder; rub steak with spice mixture.

Combine steak, ½ cup picante sauce, and garlic in a zip-top heavy-duty plastic bag; seal bag.

Marinate in refrigerator at least 8 hours, turning bag occasionally.

Remove steak from bag, discarding marinade.

Coat grill rack with cooking spray; place on grill over medium-hot coals.

Place steak on rack; cook 8 minutes on each side or until desired degree of doneness. Cut diagonally across the grain into thin slices. Combine remaining ½ cup picante sauce and corn; stir well. Serve over steak.

Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn mixture).

Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g Carbohydrate; 21mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.

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