Wednesday, June 6, 2012

Southwestern grilled flank steak with Mexican corn salad

Father's day is coming, so in preparation I am sharing a recipe that adds a slight twist to the regular grilled meals that are traditionally served on this day.

1 cup yellow onion, sliced
2 TB lime juice
1/4 cup olive oil
1 TB garlic, minced
2 tsp. cumin
1 tsp. cayenne pepper
1-2 TB cilantro, chopped

Combine all ingredients. Place 2-3 pound steak in a resealable container and pour marinade over top. Marinate for at least one hour. Remove steak from marinade and grill to desired level of doneness. Slice on bias and serve with Mexican Corn Salad. Discard any leftover marinade.

Mexican Corn Salad
2 cups corn kernels (1 can 15 or 16oz can)
1/2 of red pepper, diced
1/2 yellow pepper, diced
1 tomato, diced
2 TB red onion, diced
2 TB olive oil
1 tsp. lime juice
1 TB cilantro, chopped
1/4 tsp ground cumin
1/4 tsp. salt
1/4 tsp. pepper

Mix all ingredients together and serve with Southwestern Grilled Flank Steak.

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