{Gluten and Dairy Free} Flank Steak with Tomato and Corn Salsa

I bet you have noticed by now that I love, love, LOVE Skinny Taste.  Her recipes aren't gluten and dairy free per se, but they often end up naturally gluten and dairy free. She does it again with this amazing recipe. There is nothing like a perfectly cooked steak with some veggies. I have been working on my steak skills this last year.  I find that marinating it for hours if possible, seasoning it will, and turning it regularly (every couple of minutes) over medium high heat are the secret. I like to give it a good sear on all sides turning regularly. Look at this great graphic below to help figure out when it's done! A thermometer is always helpful, too! Then letting it rest for 10 minutes is key. If you cut it too soon the delicious juices run out.

found at: http://imgur.com/gallery/N37Lr

Grilled Flank Steak with Black Beans Corn and Tomatoes
Skinnytaste.com 
Servings: 6 • Serving Size: 3 oz steak plus salad • Old Points: 5 pt • Points+: 6 pts 
Calories: 249.8 • Fat: 9.4 g • Protein: 25.6 g • Carb: 8.9 g • Fiber: 2.3 g • Sugar: 2.4 g
Sodium: 385 mg 


Ingredients:

• 1 1/2 lb flank steak
• 1/2 tsp cumin
• 2 garlic cloves, crushed
• 1/2 tsp kosher salt
• fresh cracked pepper to taste

For the black bean, corn and tomatoes:

• 3 tbsp red onion, minced
• 1 tsp olive oil
• 1/4 cup fresh squeezed lime juice
• 2 medium vine ripe tomatoes, diced
• 1 cup canned black beans, drained and rinsed
• 1 cups frozen corn kernels (fresh is fine)
• 2 tbsp finely minced cilantro
• kosher salt and fresh pepper to taste

  
Directions:

Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

photo from Skinny Taste

Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside. 

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meatrest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.