Serves: 4
Total Calories: 554

1 beef flank steak (1 to 1 1/2 pounds)
4 tablespoons olive oil, extra virgin, , plus more for drizzling
Salt and freshly ground pepper
3 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
2 teaspoons Dijon style mustard
2 Kirby cucumbers, sliced into thin half-moons
1 yellow bell pepper, sliced into thin strips
1 (10-ounce) box frozen corn kernels, thawed
Chopped mint leaves
8 ounces mixed salad greens
Spice it up!
Add seeded, chopped jalapeño to taste.

1. Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.

2. In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.

3. In a large bowl, combine the cucumber, bell pepper and corn.\

4. When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.

5. Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.

Nutritional Facts:

Serves: 4
Total Calories: 554
Calories from Fat: 128

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