Southwestern Steak Salad

Southwestern Steak Salad
Submitted By: The Sensible Cook

AVERAGE RATING: 1vote / 5 Stars

Cooking a flank steak until well-done will make it tough. If you like well-done meat, you may want  to consider a different cut of steak. No side dish needed

3 tsp olive oil, divided

1 lb. flank steak

1 cup fresh (or drained canned) corn kernels

2 tsp chipotle seasoning

1 (15 oz) can black beans, rinsed

1 pint cherry tomatoes, halved

1 avocado, diced

¼ onion, thinly sliced

Juice of ½ a lime

Heat ½ tsp oil over med-high heat in a large nonstick skillet. Add corn and cook for 1 minute. Remove corn, and place in a medium bowl.

Rub seasoning on both sides of the steak. Heat ½ tsp of oil in the skillet until hot. Add steak and cook 6-8 minutes on each side. Transfer to a cutting board and let stand for five minutes.

Meanwhile, add beans, tomatoes, avocado, onion, and 2 tsp olive oil into the bowl with corn. Toss to mix thoroughly. To serve:  Spoon corn salad onto plates. Thinly slice steak across the grain. Place steak on top of the corn salad. Serve with balsamic vinegar.

4 servings, each serving has 418 calories, 18g fat, 31g carbohydrate, 35g protein, 9g fiber

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