Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce

Kernels from 3 ears of corn
1 Flank Steak, 1.25 - 1.5 pounds
salt and pepper
olive oil
1 red onion, wedges
5 cups lettuce
2 c cherry tomatoes, quartered
1 can black beans, rinsed
1 lime, quartered for garnish

Chimichurri Sauce
3 T red wine vinegar
3 T chopped shallots
2 t chopped garlic
3/4 c parsley
1/4 c basil
2/3 c olive oil
1/2 t red pepper flakes
salt and pepper

1. Sauce - pulse in blender, leaving coarse
2. 350 oven roast corn that has been tossed with 2 T sauce on parchment for 8 - 10 m
3. Grill meat (salt, pepper, oil) and onions (oil)
4. Greens on serving platter, ingredients placed individually on top, with meat and onions in middle. Pass the chimichurri sauce.

Serving Size: Makes 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user VAINVT.