grilled chile lime flank steak with grilled corn and bell pepper salad

Grilled Chile-Lime Steak with Grilled Corn and Bell Pepper Salad

makes four servings

for the steak
  • 1/2 cup chopped fresh cilantro stems
  • 3 tbsp fresh lime juice
  • 3 tbsp olive oil, divided
  • 3/4 tsp crushed red pepper, divided
  • 1 lb flank or skirt steam, trimmed
  • Cooking spray
  • 1/2 tsp kosher salt
  • 1/4 cup vertically sliced red onion (we left out)
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 tbsp sliced garlic
  • 4 lime wedges

for the salad
  • Cooking spray
  • 2 large ears fresh yellow corn, husks removed
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium shallot, peeled and halved lengthwise (we used a small Vidalia)
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 oz Cojita cheese, crumbled (about 3 tbsp)
for the steak

1. Preheat grill to high (450-550 degrees).

2. Place cilantro stems, juice, 1 1/2 tbsp oil, and 1/2 tsp crushed pepper in a mini food processor; process until smooth.  Place cilantro mixture in a shallow dish; add steak, turning to coat.  Let stand 10 minutes.

3. Coat grill grate with cooking spray.  Remove steak from marinade; discard marinade.  Sprinkle steak with salt.  Add steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness.  Place steak on a cutting board.  Let stand 5 minutes.  Cut across the grain into thin slices.

4. Place steak on a platter; sprinkle with remaining 1/4 tsp crushed pepper, onion (if using), cilantro leaves, and garlic.  Drizzle with remaining 1 1/2 tbsp oil.  Serve steak with lime wedges.

for the salad 

1. Preheat grill to high (450-550 degrees).

2. Coat grill grate and corn, bell peppers, and shallot (or Vidalia) with cooking spray.  Add vegetables to grill.  Cook corn 14 minutes, turning after 7.  Cook bell peppers 10 minutes, turning occasionally.  Cook shallot/onion 8 minutes, turning after 4 minutes.  Remove vegetables from grill; cool 5 minutes.

3. Cut corn kernels from ears and place in a bowl.  Cut bell peppers into 3/4-inch pieces; add to corn.  Chop shallot/onion; add to corn mixture.  Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss.  Sprinkle with cheese.








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