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Flank Steak With Corn Salsa




Source of Recipe


Tracy


List of Ingredients




Flank Steak With Corn Salsa

Ingredients
1 8-3/4 ounce can whole kernel corn, drained
3/4 cup salsa verde (store bought)
1 medium tomato, chopped
1 1-1/4- to 1-1/2-pound beef flank steak
3/4 cup Italian salad dressing
2 tablespoons cracked black pepper
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin



Recipe



Directions
1. For salsa, in medium bowl combine corn, salsa verde, and tomato.
Cover and refrigerate for 5 to 24 hours.

2. Meanwhile, trim fat from meat. Score both sides of meat in a diamond
pattern by making shallow diagonal cuts at 1-inch intervals. Place meat
in a plastic bag set in a shallow dish.

3. For marinade, in a small bowl combine salad dressing, black pepper,
Worcestershire sauce, and cumin. Pour over meat; seal bag. Marinate in
the refrigerator for 6 to 24 hours, turning bag occasionally. Drain
meat, discarding marinade.

4. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches
from the heat until desired doneness, turning once halfway though
broiling. (Allow 12 to 15 minutes for medium doneness.)

5. To serve, thinly slice meat diagonally across the grain. Serve meat
with salsa. Makes 6 servings