A delicious salad and entree all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that’s a great change of pace.
1-1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
Makes 6 servings
Note:
If desired, steak can be broiled rather than grilled for the same amount of time.
Fresh Herb Vinaigrette
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in covered jar; shake to mix.
Serving Size: 1/6 recipe (3 ounces meat) with 2 tablespoons vinaigrette
Nutrition information per serving: 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.
Food Exchanges: 3 Lean Meat, 1 Starch, 1-1/2 Fat.