RECIPE TITLE "Flank Steak With Corn Tomato Relish and Grilled Garlic Bread Recipe"
Source: © Cooking Light magazine,
courtesy of Cooking.com
Yield: 6 Servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce).-- easy
One (1 pound) flank steak
1/3 cup dry red wine
1/4 cup Vidalia, chopped or other sweet onion
2 teaspoons low-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Four (2 ounce) slices Italian bread
2 garlic cloves, halved
Corn Tomato Relish (see recipe below)
Basil sprigs (optional)
For the Corn Tomato Relish:
1 teaspoon olive oil
1 cup chopped Vidalia or other sweet onion
1 1/2 cups fresh corn kernels (about 3 ears)
1 1/2 cups tomato, diced (about 3/4 pound)
1/3 cup fresh basil, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
Hamilton Beach 4-slice Toaster Oven and Broiler, White This toaster oven from Hamilton Beach/Proctor Silex has over 30 percent more cooking room. With it, you can brown up to four slices of toast, broil steaks and seafood and bake a pie - a broiling grid and baking pan are included. It has a dual position rack and an easy-clean nonstick interior. There's also a timer and ready bell plus a front slide-out crumb tray for easy emptying.
Trim fat from steak. Combine wine, onion, soy sauce, and garlic in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 30 minutes, turning occasionally.
Remove steak from bag, and discard marinade. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half. Serve bread with steak and Corn-Tomato Relish. Garnish with basil sprigs, if desired.
To streamline your prep time, chop all the onions needed for the marinade and relish at the same time, and make the relish while the steak is marinating. The steak can marinate for as little as 30 minutes or up to 24 hours, if you prefer.
FOR THE CORN TOMATO RELISH:
Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 5 minutes or until tender. Add corn; cook 8 minutes or until tender, stirring frequently.
Remove from heat, and cool slightly. Combine corn mixture with remaining ingredients in a large bowl; toss gently.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.
Yield: 4 servings (serving size: 3 ounces steak, 1 bread slice, and 3/4 cup relish).
Facts per Serving
Calories: 473 Fat: 16g Carbohydrates: 53g
Cholesterol: 60mg Sodium: 753mg Protein: 30g
Fiber: 5g % Cal. from Fat: 30% % Cal. from Carbs: 45%
|Cooking Light Magazine
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