STEAK AND SPICY GRILLED CORN SALAD

Steak and Spicy Grilled Corn Salad image

With a cracked peppercorn dry rub on the steak and a jalapeño on the loose in the corn salad...the grill's not the only thing that's throwing off heat!

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 beef flank steak (1-1/2 lb.)
2/3 cup KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. A.1. Dry Rub Cracked Peppercorn
4 ears corn on the cob, husks and silk removed
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, seeded, finely chopped
1/2 cup tightly packed fresh cilantro
1 cup grape tomatoes, halved
1 small green pepper, chopped
1/2 cup chopped red onions

Steps:

Heat grill to medium heat.
Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix dressing and Dry Rub 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 8 to 10 min. or until corn is tender, turning and brushing occasionally with 1 Tbsp. of the remaining dressing mixture. Cool.
Mix remaining dressing mixture, sour cream, jalapeño peppers and cilantro in large bowl until blended. Remove corn kernels from cobs. Add to sour cream mixture along with tomatoes, green peppers and onions; mix well.
Grill steak 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill; let stand 5 min. Cut steak across the grain into thin slices. Serve with corn salad.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g