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Summer Flank Steak with Black Beans, Corn and Tomato Salad

A delicious mid week meal with crisp greens, grilled flank steak and a simple southwestern dressing.
Prep Time4 hours
Cook Time8 minutes
Course: Salad
Cuisine: Mexican
Keyword: flank steak
Author: Miranda Lamb

Equipment

  • grill

Ingredients

  • 1 flank or sirloin tip steak (around a 1lb)
  • 3 tbsp olive oil
  • 1 can chipotles in adobe sauce only using a small portion
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 1 each Iceberg and Romaine lettuce shredded
  • 1 15 oz can black beans
  • 1 cup corn, canned or frozen (thawed)
  • 1 cup shredded cheddar cheese (optional)
  • 1-2 tomatoes, diced
  • 1 cucumber, diced

Dressing

  • 1 cup Caesar Dressing
  • 4 tsp chili powder
  • 1 tsp cumin

Instructions

  • Add together the olive oil, Worcestershire sauce, cumin, oregano, brown sugar, 1 chipotle pepper and 1 tbls of adobe sauce in a zip lock bag. Add flank steak in marinade and place in refrigerator for 2-4 hours. Go ahead and dice up tomatoes and cucumbers for later. Rinse black beans and place everything in fridge.
    1/2 hour before grilling, take flank steak out of fridge and place on counter so flank steak isn't overly cold when placing on grill. Turn on grill. Place flank steak on hot grill. Grill on both sides for 3-4 minutes for medium/ medium well. If you want flank steak medium rare then cook for only 2-3 minutes per side.
    Take flank steak off grill and let it rest for 10 minutes. While flank steak is resting, chop up lettuce and rinse. Add together all of the dressing ingredients. You can half dressing recipe if you have light dressing eaters:)
    Place lettuce on plate. Slice flank steak thinly. Place on lettuce. Top salad with black beans, corn, tomatoes, cucumbers and garnish with cheese. Pour on dressing. Enjoy!