Grilled Flank Steak with Corn Salsa

Grilled Flank Steak with Corn Salsa Photo: Oxmoor House


  • 1 cup frozen corn, thawed
  • 1/2 cup drained canned black beans
  • 1/2 cup finely chopped red bell pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 2 1/4 teaspoons black pepper, divided
  • 1 pound flank steak
  • 1/2 cup dry red wine
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped onion
  • 2 tablespoons Worcestershire sauce
  • Cooking spray


Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours.

Sprinkle steak with remaining 2 teaspoons black pepper, and place in a heavy-duty zip-top plastic bag. Combine wine and next 4 ingredients; pour over steak. Seal bag; marinate in refrigerator 8 hours.

Prepare grill.

Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray; grill, covered, 7 minutes on each side or to desired degree of doneness. Remove from grill; cut into thin slices. Serve with corn salsa.

  • Yield: 4 servings (serving size: 3 ounces steak and about 1/2 cup salsa)

Nutritional Information

Calories per serving: 297
Caloriesfromfat per serving: 0.0%
Fat per serving: 13g
Saturated fat per serving: 5.6g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 25.4g
Carbohydrate per serving: 18.3g
Fiber per serving: 2.4g
Cholesterol per serving: 60mg
Iron per serving: 0.0mg
Sodium per serving: 213mg
Calcium per serving: 0.0mg

Good to Know

Careful trimming will cut even more fat from this already lean cut of meat. Corn salsa is a low-calorie, flavor-filled way to spice up any dish.
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