Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Kernels from 3 ears of corn1 Flank Steak, 1.25 - 1.5 poundssalt and pepperolive oil 1 red onion, wedges5 cups lettuce2 c cherry tomatoes, quartered1 can black beans, rinsed1 lime, quartered for garnishChimichurri Sauce3 T red wine vinegar3 T chopped shallots2 t chopped garlic3/4 c parsley1/4 c basil2/3 c olive oil1/2 t red pepper flakessalt 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.
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.
Nutritional Info Amount Per Serving
- Calories: 385.1
- Total Fat: 28.2 g
- Cholesterol: 23.6 mg
- Sodium: 53.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.0 g
- Protein: 14.7 g
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