My husband introduced me to the joy that is the flank steak.It has so much flavor, but it is a tougher cut of meat, so it benefits greatly from a marinade and from being not cooked too much.The other thing about a flank steak is that you really need to serve it sliced and if you do it is a really lovely meal.You can use canned or frozen corn in this dish, but it is best with fresh corn taken from the cob, I often make it when I have had corn on the cob the night before and I just keep one aside.I also love pretty much anything served in a wrap and this dish is the perfect served like that.Serve the steak on a platter with the salsa and wraps on the table and everyone can dig in.
2 tablespoons lite soy 1 clove of garlic 1 tablespoon wostershire sauce 1 tablespoon brown sugar
Salsa
1 Cup of corn nibletts ½ avocado chopped 1 handful of cilantro finely chopped 1 tomato, deseeded and chopped ½ cup canned red kidney beans drained and rinsed Juice of half a lime
Combine the marinade ingredients and marinade the streak for at lease an hour or overnight.Combine all the salsa ingredients and set aside.Grill the streak until done to your liking.My husband and I love ours very rare, so I usually cook for 3 1/2 minutes per side, but cook until it is done the way you like it.When the steak is done rest for five minutes before slicing thinly.Top with salsa and serve. Per serve
