Roasted Corn and Edamame Salad with Grilled Flank Steak

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Fire Roasted Corn & Edamame Salad with Grilled Flank Steak

Author: Sheri Glazier

Fresh summer salad topped with delicious grilled flank steak

Ingredients

Ingredients

• 1 can fire-roasted corn, drained
• 1 cup cherry tomatoes, halved, OR 1 can fire-roasted tomatoes, drained
• 1 cup shelled edamame (prepared according to package directions)
• ½ cup chopped green onions
• 2 garlic cloves, minced
• ½ cup loosely packed cilantro leaves, finely chopped
• Juice from ½ a lime
• Salt and pepper to taste
• 1 Beef Flank Steak (seasoned with salt and pepper)

Instructions

Instructions

1. Heat grill to medium high heat, season flank steak with salt and pepper, and grill until desired internal temperature is reached (145oF for medium rare, to 160oF for medium doneness), turning occasionally. Let rest once desired internal temperature is reached.
2. Meanwhile, combine the remaining ingredients in a large bowl [corn, tomatoes, edamame, green onions, garlic, cilantro, lime, and salt and pepper]
3. Serve with grilled flank steak.

Notes

Cook’s tips:

Prepare salad ahead of time and let flavors marry together, then add grilled flank steak, once it’s time to serve.

Cook steak until temperature reaches at least 145^oF for medium rare, as measured by a meat thermometer, allow to rest for three minutes.

Slice flank steak diagonally, against the grain, for the best eating experience.

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