Broiled Flank Steak and Corn Salad

Last night we had some friends over and I made dinner.

Broiled Flank Steak

2 lbs flank steak
0.25 c. olive oile
0.75 c. dry sherry
1/2 tsp. salt
2 tbsp. rosemary
fresh cracked black pepper

Combine the marinade ingredients in a gallon size zip bag, mix thoroughly and then add the steak. Marinade for about an hour, turning the meat several times throughout.

Drain off the marinade and put the steak on a cooking sheet (I covered mine with aluminum foil to make clean-up easier).

Broil for 6 minutes on a side, rest the steak for 5-10 minutes, and slice thinly across the grain.

Corn Salad

28 oz. bag of frozen corn kernels
2 red bell peppers
1 12-oz. can black (ripe) olives
cilantro (to taste)

Dressing:
0.5 c. olive oil
0.25 c. apple cider vinegar
0.5 tsp. salt
fresh cracked black pepper

Chop the bell pepper into 0.25 inch squares, slice the olives, and chop the cilantro. Combine the corn (without additional cooking), peppers, olives, and cilantro in a large bowl.

Shake the dressing ingredients in a jar and pour over the salad. Chill in the refrigerator for several hours before serving.

The corn salad recipe usually has a hot pepper of some kind (jalapeño works well), but the one that I purchased was way too hot, so I left it out.

The steak, as I cooked it, not as presented above, was a bit over done ... I cooked it for 7 minutes on one side and 6 on the other. However, it was still quite juicy.