Grilled Steak Salad

Since I'm doing the 3 Day Diet right now I'm not eating anything as tasty as this but wanted to share some recipes I've made in the past and have pictures of. This is my favorite salad. It is tasty, hardy, and perfect for the summer when the grill is fired up. If you don't have a grill you can use one of those cast-iron grill pans but the cooking times may vary slightly.

Ingredients for Salad

• 8 ounces beef flank steak
• 2 small yellow and/or red sweet peppers, stemmed, seeded and halved
• 1 ear fresh corn, husk and silk removed
• 2 green onions trimmed
• 4 cherry tomatoes, halved
• 1/4 of a small avocado, halved, seeded, peeled, and thinly sliced
• 2 cups of romaine lettuce or spring mix

Cilantro Dressing/Marinade (optional, or use marinade/dressing of your choice!)

• In a blender or food processor combine 3 tablespoons lime juice, 2 tablespoons chopped shallot, 2 tablespoons snipped fresh cilantro, 1 tablespoon olive oil, 1 tablespoons water, 2 teaspoons honey, 1 large garlic clove quartered, 1/2 teaspoon chili powder, 1/4 teaspoons ground cumin, 1/4 teaspoon salt. Cover and blend or process until combined. Separate into two portions.

Directions

1. Trim fat from steak. Score both sides of steak by making shallow diagonal cuts at 1-inch intervals. Place steak in resealable plastic bag and pour one portion of the cilantro dressing (or marinade of choice) over steak in bag. Seal bag, turn to coat steak. Marinate in fridge for 30 min.
2. Coat sweet peppers, corn, and green onions with nonstick cooking spray or olive oil spray.
3. For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)
4. Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs. Makes 2 servings (1 cup greens, 3 ounces cooked meat, 1/2 cup vegetables and 1-1/2 tablespoons dressing per serving)

Per serving: 357 calories, 15 g fat, 47 mg chol., 376 mg sodium, 31 g carb, 5 g fiber, 29 g protein