Grilled Flank Steak with Garden Salad

Name: Grilled Flank Steak with Garden Salad
Total time: 15 min
Yield: 4
Ingredients: 2 tsp. Hot paprika; 2 tsp. dried tarragon; 1 tsp. salt; 1/2 tsp. pepper; 2 lb. flank steak; Cooking spray; 1/4 c. olive oil; 2 tbsp. lemon juice; 1/4 tsp. salt; 1/4 tsp. pepper; 3 ear corn; 12 oz. cherry tomatoes; 1/2 c. torn basil leaves; 1/2 c. crumbled garlic-herb cheese

By The Good Housekeeping Test KitchenPublished: May 18, 2013

Kate Mathis

Yields:

Total Time:

15 mins

Cal/Serv:

585

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Simple grilled steak and a salad of sweet corn and juicy tomatoes make an easy and delicious summer meal.

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Ingredients

2 tsp.
Hot paprika
2 tsp.
dried tarragon
1 tsp.
salt
1/2 tsp.
pepper
2 lb.
flank steak
Cooking spray
1/4 cup
olive oil
2 Tbsp.
lemon juice
1/4 tsp.
salt
1/4 tsp.
pepper
3
ear corn
12 oz.
cherry tomatoes
1/2 cup
torn basil leaves
1/2 cup
crumbled garlic-herb cheese

Directions

1. Step 1Prepare grill for covered direct grilling on high.
2. Step 2Meanwhile, in small bowl, mix hot paprika, dried tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper; rub all over flank steak. Spray each side of steak with cooking spray.
3. Step 3Grill steak, covered, 10 to 12 minutes for medium (140 degrees F) or until desired doneness, turning over once.
4. Step 4While steak cooks, whisk olive oil, lemon juice, and 1/4 teaspoon each salt and pepper in large bowl. Cut kernels off ears of corn; stir into dressing with cherry tomatoes and basil leaves.
5. Step 5Top steak with crumbled garlic-herb cheese. Serve with tomato-corn salad.