With the sauce and corn salsa accompaniment, this is a great Southwestern dish. Sautéing the corn gives it a barbecued flavor. Be sure to allow time for marinating the steak. Leftovers taste just as good the next day; either reheat gently or serve at room temperature.
1. Whisk the barbecue sauce, vinegar, molasses and hot pepper sauce in a bowl. Place the flank steak in a shallow, non-reactive baking dish and pour the sauce over the steak. Cover with plastic wrap and refrigerate for 2 hours or overnight.
2. For the salsa, spray a non-stick skillet with cooking oil. Place over medium heat, and sauté the corn and red pepper until the corn begins to brown, about 5 minutes. Stir in the beans, onion and cilantro. Set aside.
3. Remove the steak from the marinade, and set the marinade aside in a small saucepan.
4. Preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil. Cook the beef over medium-high heat for 5 to 8 minutes per side, or until it’s done to your liking.
5. While the steak is cooking, bring the reserved marinade to a boil and boil for 5 minutes. Serve the steak with the sauce and salsa on the side.
1 cup barbecue sauce
1/3 cup cider vinegar
2 Tbsp molasses
1/4 tsp hot pepper sauce
1 1/2 lb flank steak
1 cup canned corn kernels, drained
1 cup diced red bell pepper
1 cup canned black beans, drained and rinsed
1/4 cup chopped cilantro or parsley
1/3 cup chopped green onion
Nutritional Analysis per Serving
Protein 26 g
Fat 9.6 g
Saturated Fat 3.9 g
Carbohydrates 16 g
Cholesterol 59 mg
Sodium 516 mg
Fiber 1.5 g
Prep Time: 10 minutes
Cook Time: 25 minutes
Make Ahead: Prepare salsa up to a day in advance, cover and refrigerate.