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

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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

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Raising the Salad Bar Recip Raising the Salad Bar Recip
Number of Servings: 6


    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.

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