With the sauce and corn salsa accompaniment, this is a great Southwestern dish. Grilled corn on the cob highlights this salsa. Leftovers taste just as good the next day; either reheat gently or serve at room temperature.
- 1 cup barbecue sauce
- 1/3 cup cider vinegar
- 2 tbsp molasses
- 1/4 tsp hot pepper sauce
- 1 1/2 lb flank steak
- 1 1/3 cobs of corn
- 1 cup red bell pepper sliced in half, seeds and ribs removed
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onion
- 1/4 cup chopped cilantro or parsley
- Whisk the barbecue sauce, vinegar, molasses and hot pepper sauce in a bowl. Place the flank steak in a shallow, non-reactive baking dish and pour the sauce over the steak. Cover with plastic wrap and refrigerate for 2 hours or overnight.
- Boil the corn for 2 minutes. Drain and brush with oil. Heat the barbecue or grill pan to medium-high and spray with cooking oil. Place the corn on the cob and bell pepper over a medium heat and grill just until the bell pepper is charred and soft and corn is browned, about 5 minutes.
- Chop the bell pepper and remove corn from the cob. Add the beans, onion and cilantro. Set aside.
- Remove the steak from the marinade and set the marinade aside in a small saucepan.
- Preheat the barbecue or a non-stick grill pan to medium- high and spray with cooking oil. Cook the beef over medium- high heat for 5 to 8 minutes per side, or until it’s done to your liking.
- While the steak is cooking, bring the reserved marinade to a boil and boil for 5 minutes. Serve the steak with the sauce and salsa on the side.
Nutritional value per serving: Calories 286; Protein 26 g; Carbohydrates 16 g; Fibre 1.5 g; Total fat 9.6 g; Saturated fat 3.9 g; Cholesterol 59 mg; Sodium 516 mg
||10 minutes, Cooking time: 25 minutes