Recipe - Salsa-Garlic Flank Steak

1 Lean flank steak, (1pound)
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Chili powder
1 cup Medium picante sauce,
divided
1 One half teaspoon Bottled minced fresh garlic
Vegetable cooking spray
One fourth cup Frozen whole kernel corn,
thawed

Trim fat from steak.

Combine cumin, coriander, and chili powder; rub steak with spice mixture.

Combine steak, One half cup picante sauce, and garlic in a ziptop heavyduty
plastic bag; seal bag.

Marinate in refrigerator at least 8 hours, turning bag occasionally.

Remove steak from bag, discarding marinade.

Coat grill rack with cooking spray; place on grill over mediumhot coals.
Place steak on rack; cook 8 minutes on each side or until desired degree of
doneness. Cut diagonally across the grain into thin slices. Combine
remaining One half cup picante sauce and corn; stir well. Serve over steak.
Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn
mixture).

Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g
Carbohydrate; 21mg Cholesterol; 167mg Sodium

Recipe by: Cooking Light, May 1994, page 114

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.