Serves 6

With the sauce and corn salsa accompaniment, this is a great Southwestern dish. Grilling or sautéing the corn gives it a charred flavor that brings out the sweetness of the corn. Be sure to allow time for marinating the steak. 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 cup canned corn kernels, drained
• 1 cup diced red bell pepper
• 1 cup canned black beans, drained/rinsed
• 1/3 cup chopped green onion
• 1/4 cup chopped cilantro or parsley

1. 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 two hours or overnight. 2. For the salsa, spray a non-stick skillet with cooking oil. Place over medium heat, and sauté the corn and red pepper until the corn begins to brown, about five minutes. Stir in the beans, onion and cilantro. Set aside. (You can also grill the corn for five minutes, then slice off kernels). 3. Remove the steak from the marinade, and set the marinade aside in a small saucepan. 4. Preheat the BBQ or a non-stick grill pan to medium-high and spray with cooking oil. Cook the beef over medium-high heat for five to eight minutes per side, or until it’s done to your liking. 5. While the steak is cooking, bring the reserved marinade to a boil for five minutes. Serve the steak with the sauce and salsa on the side.

Prep Time: 10 minutes Cook Time: 25 minutes

Nutritional Analysis per Serving
Calories 286 Protein 26 g Fat 9.6 g Saturated Fat 3.9 g Carbohydrates 16 g Cholesterol 59 mg Sodium 516 mg Fiber 1.5 g