What I Eat

Flank Steak with Corn, Caesar Salad, and Watermelon

Serves: 3

1.25 lbs. flank steak
1/2 cup vegetable oil
0.7 oz. packet of Italian salad dressing mix
3 ears of corn on the cob
3 tablespoons unsalted butter, melted
3 cups cubed seedless watermelon
1 Caesar salad kit without the croutons (The brand I buy has 2g sugar per serving.) Or, Romaine lettuce, bottled Caesar dressing, and grated Parmesan cheese.

The night before eating the steak, place it in a container and pour the vegetable oil over the top of it. Sprinkle half of the Italian salad dressing mix on one side of the steak. Turn and sprinkle the other side with the rest of the dressing mix. Turn a few more times to coat thoroughly. Cover and put in the refrigerator to marinate. When you are ready to cook the steak, place it on a broiler pan and broil on high. Turn it over a few times while broiling. I like my meat well done, which took approximately 45 minutes. Peel corn and put it in a pan of water. Cover and bring water to a boil. Boil corn for 10 minutes or until tender. Drain. Pour butter over corn and turn cobs to coat. Lightly drizzle salad with Caesar dressing and sprinkle with Parmesan cheese. Serve with watermelon. Have with a glass of water.


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