Grilled Steak, Black Bean and Corn Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds flank steak
  • 6 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup blue cheese
  • 6 cups baby spinach or any salad greens
  • 1 large cucumber thinly sliced
  • 1 15-oz. can black beans drained and rinsed,
  • 2 cups corn cooked (4 ears of corn)
  • 1 large avocado peeled and chopped


  • In a large bowl, add steak, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste and marinate in the refrigerator for 30 minutes.
  • In a small bowl, add lemon juice, blue cheese, remaining 5 tablespoons olive oil and sea salt and freshly ground pepper to taste. Stir to combine.
  • In a large bowl, combine spinach, cucumber, black beans, corn, and avocados. Drizzle with dressing and toss to combine.
  • On an indoor grill over medium heat, grill steaks 4 to 5 minutes each side until cooked through. Serve steak with salad.


SERVING SUGGESTION: Baked russet potatoes.
VEGETARIAN: Use eggplant instead of flank steak.
GLUTEN FREE: No changes necessary.
NUTRITION: 588 Calories; 32g Fat (48.8% calories from fat); 41g Protein; 36g Carbohydrate; 8g Dietary Fiber; 81mg Cholesterol; 209mg Sodium. Exchanges: 2 Grain (Starch); 5 Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat.
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