Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce calories by ingredient
Introduction
Raising the Salad Bar Recip Raising the Salad Bar RecipNumber of Servings: 6
Ingredients
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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
Directions
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.