Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Grilled Steak, Black Bean and Corn Salad
Print Recipe
Save Recipe
Saved Recipe!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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.
Tried this recipe?
Let us know
how it was!