Preparation
1. For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours.
2. Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
3. For marinade, in a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
4. Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160°F), turning once.
5. To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa.
Nutritional Info (Per serving):
Calories: 193,
Saturated Fat: 3g,
Sodium: 352mg,
Dietary Fiber: 1g,
Total Fat: 8g,
Carbs: 9g,
Cholesterol: 39mg,
Protein: 22g
Exchanges:
Vegetable: 0.5,
Starch: 0.5,
Lean Meat: 2.5
Carb Choices: 0.5
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