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
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.