Awesome Recipe from Cooking Light

Hubby and I were looking for a yummy, but lighter spring (summer feeling) dinner on Saturday evening. We tried this recipe (used NY Strip steak vs. Flank) and both loved it! It was out of my May issue of Cooking Light Magazine. Give it a try!

Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad

Steak:
1 (2 1/4-pound) flank steak, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray

Salad:
1 cucumber (about 3/4 pound), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
2 cups grape tomatoes
2 cups torn Bibb lettuce
1 1/2 cups (1/2-inch) diced peeled avocado
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded serrano chile
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.

Prepare grill.

Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.

To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.

Yield: 8 servings (serving size: 3 ounces steak and 3/4 cup salad)

Laura Zapalowski
Cooking Light, MAY 2007