Grilled Steak and Peppers
480.25 calories/47 grams protein per serving
|1 1/2 pounds Beef Flank Steak, fat trimmed, scored||1056 cal||144.6 protein|
|1 medium Sweet Onion, cut into small wedges||46 cal||1 protein|
|6 medium Italian Plum Tomatoes, cut into wedges||11 cal||0.5 protein|
|4 Ears Corn, cooked, cut into 1 1/2 inch pieces||470 cal||15.5 protein|
|1 medium Green Pepper, sliced||33 cal||1.4 protein|
|Fresh Herb Vinaigrette (click link for recipe)||305 cal||25 protein|
1) Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak haldway through cooking time. Slice steak, diagnolly across grain, into scant 1/4-unch slices.
2) Combine sliced meat and vegitables in shallow serving bowl. Pour dressing over and toss. Serve immediatley or refrigerated. Serve chilled.
Optional: If desired, steak can be broiled rather than grilled for the same amount of time!
Makes 4 servings.