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Italian zesty black pepper corn sour cream pepper tightly packed fresh cilantro grape tomatoes green sweet pepper red onions
Viewed: 66 - Published at: 4 years agoIngredients
- 1 beef flank steak (1-1/2 lb./675 g)
- 2/3 cup Kraft Italian Zesty Lime Dressing
- 1-1/2 tsp. each black pepper, dried minced onion, kosher salt, parsley flakes
- 4 ears corn on the cob, husks and silk removed
- 1/4 cup sour cream
- 1 jalapeno pepper, seeded, finely chopped
- 1/2 cup tightly packed fresh cilantro
- 1 cup grape tomatoes, halved
- 1 small green sweet pepper, chopped
- 1/2 cup chopped red onions
Method
- Heat barbecue to medium heat.
- Score steak on both sides with shallow cross-cuts; place in shallow dish.
- Whisk dressing and seasonings until blended.
- Drizzle 3 Tbsp.
- dressing mixture over steak; turn to evenly coat both sides of steak.
- Refrigerate 10 min.
- Meanwhile, brush corn with 1 Tbsp.
- of the remaining dressing mixture.
- Grill 10 to 12 min.
- or until tender, turning and brushing occasionally with 1 Tbsp.
- of the remaining dressing mixture.
- Cool.
- Mix remaining dressing mixture, sour cream, jalapeno peppers and cilantro in large bowl until blended.
- Remove corn kernels from cobs.
- Add to sour cream mixture along with tomatoes, sweet peppers and onions; mix well.
- Grill steak 5 to 7 min.
- on each side or until medium doneness (160 degrees F).
- Remove from barbecue; let stand 5 min.
- Cut steak across the grain into thin slices.
- Serve with corn salad.
