Party Planning Recipes for the month of June > |
| | Grilled Flank Steak w/Black Bean & Corn Salsa
1 pound of flank steak
1/2 cup of Burgundy or other dry red wine
3 cloves garlic, pressed
2 tablespoons of chopped shallots
2 tablespoons of Worcestershire sauce
1/4 cup of lemon juice
1 1/2 teaspoons of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
Black Bean and Corn Salsa
1/2 avocado, peeled and sliced
Place steak in a large shallow dish or heavy duty, zip top plastic bag, and set aside.
Combine wine, garlic, shallot, Worcestershire sauce, lemon juice, and 1 1/2 teaspoons of pepper; pour over steak. Cover dish or seal bag and refrigerate 8 hours, turning steak occasionally.
Drain steak, discarding marinade. Sprinkle with garlic powder and 1/2 teaspoon of pepper.
Cook, without grill lid, over hot coals (400º to 500º) for 7 minutes on each side or until meat is desired degree of doneness. Slice steak diagonally across grain into thin slices and serve steak with Black Bean Corn Salsa and avocado slices. Yield: 4 servings
Black Bean & Corn Salsa
1 1/2 cups of fresh corn, cut from cob
1 cup of canned black beans, rinsed
1 sweet red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, pressed
2 tablespoons of lime juice
2 teaspoons of chopped fresh cilantro
1/4 teaspoon of salt
1/4 teaspoon of pepper
Cook corn in a small amount of boiling water 4 minutes or until corn is crisp tender, drain and cool.
Combine corn and remaining ingredients. Yield: 4 cups
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