Page 260 - 28_Days_of_Clean_Eating.sanet.cd

Grilled Flank Steak with

Gluten-Free
Cucumber, Tomato, and Dairy-Free

Corn Relish

This dish captures all of the fresh flavors of summer. Crunchy
cucumbers and juicy tomatoes in the relish are the perfect comple-
ment to the spice-rubbed steak.

2 pounds flank steak 1 cucumber, diced
2 garlic cloves, minced ½ cup finely chopped onion
1 tablespoon chili powder 3 tablespoons extra-virgin
1 teaspoon salt olive oil
½ teaspoon freshly ground 2 tablespoons lemon juice
black pepper ¼ cup chopped fresh basil
2 ears corn, shucked 2 tablespoons chopped
and cleaned fresh mint
2 tomatoes, diced
1. Preheat the grill to medium-high heat.
2. Rub the flank steak with the minced garlic, chili powder, % ⁄ 4 tea-
3
spoon of salt, and ⁄ 4 teaspoon of pepper. Grill the steak, covered
1
with the grill lid, for 6 to 7 minutes on each side or to desired
degree of doneness. Let the steak rest for 10 minutes before
thinly slicing against the grain.
3. While the steak grills, cut the tips of the corn. Stand an ear in
a wide shallow bowl and cut of the kernels; use the back of the
knife to scrape the pulp from the corn cobs. Repeat with each
ear. In a large bowl, combine the corn, tomatoes, cucumber,
onion, remaining ⁄ 4 teaspoon of salt, remaining ⁄ 4 teaspoon of
1
1
pepper, olive oil, lemon juice, basil, and mint.
4. Serve the relish with the sliced steak.
Serves 6. Prep time: 15 minutes. Cooking time: 15 minutes.
Total time: 30 minutes (plus 10 minutes to stand).

Per serving: Calories: 400 Fat: 20.2g Saturated Fat: 6.3g Protein: 43.8g
Carbohydrates: 10.5 Fiber: 2.2g

Meat and Poultry Dinners 259