Serves 4.
Note: Espresso powder gives the chili powder-based dry rub a subtle, but important "cowboy" touch. If you can't find espresso powder, you can substitute instant coffee granules. The steak can be grilled one or two days ahead of time.
• 1 tbsp. chili powder
• 1 1/2 tsp. finely ground espresso coffee powder
• 1/2 tsp. brown sugar
• 1/4 tsp. salt
• Freshly ground black pepper to taste
• 1 (1-lb.) flank steak, trimmed
• 1/4 c. well-shaken low-fat (1 1/2 percent) buttermilk
• 2 tbsp. low-fat mayonnaise
• 2 tbsp. low-fat sour cream
• 1/4 c. commercial low-sodium salsa
• 8 c. coarsely torn hearts of romaine lettuce
• 1 c. fresh corn kernels or frozen, thawed
• 1/2 pint cherry tomatoes, halved
• 1/4 c. whole fresh cilantro leaves
Directions
Prepare the grill with high heat.
In a small bowl, combine the chili powder, espresso powder, sugar, salt and pepper. Sprinkle the spice mix over the flank steak and rub in to coat. Grill steak to desired doneness, about 4 minutes on each side for medium-rare. Remove from grill; place on a cutting board. Let stand 10 minutes. (Can be done up to 2 days ahead of time.)
In a bowl, whisk together the buttermilk, mayonnaise, sour cream and salsa.
Slice the steak thinly crosswise on the diagonal.
Divide the greens among four serving plates and top with the corn, tomato and steak slices. Drizzle 3 tablespoons of the dressing over each salad and garnish with the cilantro leaves.
Nutrition information per serving:
Calories276Fat7 gSodium336 mg
Carbohydrates17 gSaturated fat2 gCalcium80 mg
Protein37 gCholesterol86 mgDietary fiber4 g
Diabetic exchanges per serving: 2 vegetable, ½ bread/starch, 4 lean meat.
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