Marinated Flank Steak (or Flat Iron Steak) with Mexican Corn Salad

Post date: Aug 15, 2015 5:28:19 PM

Marinade:

1/2 cup vegetable oil

1/4 cup gluten free soy sauce

3 Tbsp. honey

2 Tbsp. vinegar

1 tsp. garlic powder

1 tsp. fresh ginger, grated

1 cup green onions, chopped

1 (2 to 2 1/2 lb.) flank steak - (or I have also used flat iron steak, which is less expensive)

Whisk the oil, soy sauce, honey, vinegar, garlic powder and ginger in a bowl. Stir in the green onions. Pour over the steak in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 12 hours, turning occasionally; drain, discarding the marinade.

Preheat grill. Grill directly over medium heat, turning once, until a meat thermometer registers 145 for medium-rare (about 5 minutes per side). Let stand for 5 minutes. Slice diagonally against the grain into thin strips. Refrigerate any leftovers. Serves 6.

Mexican Corn Salad:

2 cups corn kernels

1/4 cup red pepper, diced

1/4 cup green pepper, diced

1 tomato, diced

2 Tbsp. red onion, diced

2 Tbsp. olive oil

1 tsp. lime juice

1 Tbsp. cilantro, chopped

1/4 tsp. ground cumin

1/4 tsp. each salt and pepper

Directions: Combine all ingredients. Serve immediately with steak. Refrigerate any leftovers. Serves 4.