Flank Steak with Mexican Street Corn Salad
Ingredients
- 1½ lb flank steak, trimmed
- 3 Tbsp adobo seasoning
- ¼ cup olive oil, divided
- 1¾ cups frozen corn kernels
- 2 zucchini, diced
- ¼ cup plain Greek yogurt
- ¼ cup finely chopped fresh cilantro
- 2 Tbsp lime juice
- ½ tsp salt
- ⅓ cup crumbled queso fresco cheese
Instructions
- Heat a grill pan or cast-iron skillet over medium-high heat.
- Rub steak with adobo seasoning and 1 Tbsp oil. Cook 5 to 6 minutes per side or until desired doneness. Remove from skillet; let rest 5 minutes before slicing across the grain. Do not wipe skillet clean. Add corn and zucchini to skillet; cook 3 to 4 minutes or until lightly browned.
- Meanwhile, whisk together 3 Tbsp oil, yogurt, cilantro, lime juice, and salt in a large bowl. Add corn and zucchini. Serve with steak. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
349
|
349
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 308 | 308 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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