Grilled Flank Steak with Grapes

DIRECTIONS

Pat the steak dry.  In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander, and freshly ground pepper.  Rub the mixture onto both sides of the steak; let stand for 15 minutes.  Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it.  Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved.  Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes before slicing.

While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest,the remaining 1/4 teaspoon salt, and pepper to taste; mix gently.  Cut the steak diagonally across the grain into 1/4-inch thick slices.  Arrange the steak slices on a serving platter or among four plates, and top with corn and grape salad.  Garnish with cilantro.

Prep/Marinade Time: 25 minutes
Cook time: 15 minutes

Ingredients

1 1/4 pounds trimmed flank steak
1/2 teaspoon kosher salt (divided)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Freshly ground pepper to taste
3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels
1/2 avocado, diced
3/4 cup red California grapes, halved
1/2 cup green California grapes, halved
1 tablespoon chopped shallot
2 teaspoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon lime zest
2 tablespoons chopped cilantro (optional)

DIRECTIONS

Pat the steak dry.  In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander, and freshly ground pepper.  Rub the mixture onto both sides of the steak; let stand for 15 minutes.  Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it.  Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved.  Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes before slicing.

While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest,the remaining 1/4 teaspoon salt, and pepper to taste; mix gently.  Cut the steak diagonally across the grain into 1/4-inch thick slices.  Arrange the steak slices on a serving platter or among four plates, and top with corn and grape salad.  Garnish with cilantro.

Prep/Marinade Time: 25 minutes
Cook time: 15 minutes

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe

Servings

Serves 4

Nutritional Information

Nutritional analysis per serving: Calories 390; Protein 41 g; Carbohydrate 17 g; Fat 18 g (42% Calories from Fat); Saturated Fat 6 g (13% Calories from Saturated Fat); Cholesterol 110 mg; Sodium 160 mg; Fiber 3 g.