Grilled Flank Steak with Corn, Black Beans and Avocado Salad or If It's Too Hot In The Kitchen.

     Welcome and thank you for checking out my blog, today's dinner is Grilled Flank Steak with Corn, Black Beans and Avocado Salad.

     It's that time of year; the sun is out, the weather's nice and we all want to be anywhere other than indoors.What better excuse could you have to fire up the grill than a new and exciting recipe. At this point we are well into grilling season and it should be safe to assume that you've got your grill out, cleaned it, given it a tune-up and put it through it's paces a few times. Now's the time to go beyond burgers and brats' and really dazzle your family and friends.
     Growing up in my parents house I was lucky to have a mom who grilled year round. From Fred Flintstone sized steaks and ribs to the perfect burgers, brats' and kabobs I figured out early the value of being able to cook over an open flame. Grilling is the oldest and easiest form of cooking there is; from the earliest caveman hanging meat over a fire to the barbecue pits of Texas, Kansas City, Memphis, and the Carolinas every culture has their own form of grilling and whether you cook with gas, charcoal, or wood you can conquer any grilling recipe.
     Now that I've got you "fired up" let's dive into today's dinner.

   Grilled Flank Steak with Corn, Black Beans and Avocado Salad

Prep time    20 Min.     Cook time   11 Min.     Serves   4

Ingredients

1 pound lean flank steak

1 clove garlic, peeled and smashed with the side of a knife

1 tsp fresh lime juice

1/8 tsp salt

Salad

1 Tbsp. jalapeno peppers, minced (do not touch seeds with bare hands)

1 piece corn on the cob, cooked, kernels removed

1/2 medium avocado, peeled, pitted and diced

1 cup canned black beans, drained and rinsed

4 tsp fresh lime juice

2 Tbsp. cilantro, fresh, minced

1/8 tsp salt

1/8 tsp black pepper


Instructions

Preheat grill to medium hot.

Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.

Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.

Grill steak for 5 minutes on first side; flip and grill until well browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes to let meat reabsorb juices. Thinly slice steak across the grain and serve with salad.

This recipe yields about 3-1/2 ounces of steak and 1/2 cup of salad per serving.

Notes

Follow the link to a video that demonstrates and easy and ingenious way to shuck corn.
http://www.youtube.com/watch?v=YnBF6bv4Oe4

     You've read through the recipe; get your ingredients, prep the salad, throw the steak on the grill and gather your family and friends in the backyard, it's time to enjoy the great outdoors and get your grill on.
If you try this dinner check back here and let me know how it turned out.

     Next week - Chicken Cacciatore or Little Did I Know.