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Flank Steak with Corn Salsa
Flank Steak with Corn Salsa
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From: Diabetic Living Magazine
Drain and discard the marinade before grilling this beef main dish. Keep the calories and fat low while making the easy recipe suitable for diabetic meal plans.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 (8.75 ounce) can whole kernel corn, drained
- ¾ cup bottled salsa verde
- 1 medium tomato, chopped
- 1 1¼ to 1½-pound beef flank steak
- ¾ cup bottled reduced-calorie clear Italian salad dressing
- 2 tablespoons cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
Preparation
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Prep
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Ready In
- To prepare the corn salsa: In a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours.
- Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
- To prepare the marinade: In a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
- Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160°F), turning once.
- To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa.
- Serving size: about 3⅓ oz. beef with salsa
- Per serving: 193 calories; 8 g fat(3 g sat); 1 g fiber; 9 g carbohydrates; 22 g protein; 39 mg cholesterol; 352 mg sodium;
- Carbohydrate Servings: ½
- Exchanges: 2½ lean protein, ½ starch ½ vegetable
