Salad Bar Salsa With Grilled Flank Steak

Main Dishes, <21g carb, <401 cal,

Per Serving Salad Bar Salsa With Grilled Flank Steak
Makes: 4 servings
Serving Size: 1/3 cup salsa, 3 oz. flank steak
Calories	245
Fat	12	g
Saturated Fat	3.3	g
Trans Fat	0	g
Carbohydrate	12	g
Fiber	2	g
Sugars	3	g
Cholesterol	40	mg
Sodium	180	mg
Potassium	530	mg
Protein	24	g
Phosphorus	220	mg
Choices: Starch 0.5, Vegetable 1, Lean Meat 3, Fat 1

Ingredients

Salsa
1	cup	yellow corn
1	cup	diced tomatoes or quartered cherry tomatoes
1/4	cup	diced red or white onion
2	Tbsp.	minced scallions
3	Tbsp.	fresh lime juice
1/2	Tbsp.	olive oil
1/4	tsp.	cayenne pepper
1/4	tsp.	sugar
Steak
1	lb.	flank steak
		Nonstick cooking spray
2	tsp.	paprika
1	tsp.	chili powder
1/2	tsp.	kosher salt

1/4

tsp.

freshly ground black pepper

Tbsp.

olive oil

In a medium bowl, combine all the ingredients for the salsa; set aside.
Trim any excess fat from the flank steak. Using a sharp knife, make 3 diagonal slashes across the top surface of the steak, cutting about 1/3 of the way through. This prevents the steak from curling on the grill.
Preheat the grill or broiler to medium-high heat. Coat the grill rack with nonstick cooking spray. Combine the paprika, chili powder, salt, and black pepper. Brush both sides of the steak with the 1 Tbsp. olive oil. Sprinkle the steak with the spice mixture. Grill the steak, about 4 to 6 inches from the heat source, for about 5 minutes per side or until desired doneness.
Remove the steak from the grill onto a carving board; let stand for 5 minutes. To slice, cut diagonally across the grain into thin slices. Serve with the salsa and, if desired, corn tortillas and lime wedges.