Ingredients
1 tsp oil
1 cup fresh corn kernels, cut from 1 to 2 ears
2 tsp salt-free Southwest chipotle seasoning or chili powder
1 lb beef flank steak
1 can (16 oz) black beans, drained and rinsed
1 pt cherry tomatoes, halved
1 avocado, diced
1/3 cup tinly sliced sweet onion (see tip at end)
1/3 cup olive oil-and-vinegar dressing
1 to 2 tsp lime juice
Serve with: tortilla chips

Preparation Instructions
1.) Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add corn; strifry 1 minute until crisp-tender. Remove to a medium bowl.
2.) Rub seasoning on both sides of steak. Heat remaining 1/2 tsp oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Transfer steak to a cutting board; let rest 5 minutes.
3.) Meanwhile, add beans, tomatoes, avocado, onion, 1/4 cup dressing and lime juice to corn in bowl; toss to mix and coat.
4.) Thinly slice steak across the grain (see Across the Grain below). Toss steak with salad, or spoon salad onto plates and top with steak. Drizzle with remaining dressing and feed to hungry guests!

Tip: You can use a red onion or other sweet onion such as Vidalia or Maui.

Across the Grain
While instructions to cut meat “across” or “against” the grain mean the same thing, we’ll go with “across.” Flank steak is an easy cut to learn from. Observe that the surface has long straight lines in one direction. Those lines represent the grain of the meat. Cut parallel to the grain and you end up with long, chewy fibers. Cut thin slices across the grain and you cut meat fibers into thin, tender slices.

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