Fiesta Flank Steak Salad - cooking recipe

Ingredients

For Spice Rub and Meat:
1 - 1 1/2 lb. flank steak/London broil
4 tablespoons five-spice powder
2 tablespoons salt
1 1/2 teaspoons ancho chili powder or paprika
1 1/2 teaspoons chili powder
2 teaspoons pepper
1/4 teaspoon cinnamon
1 1/2 teaspoons thyme
1 tablespoon brown sugar
For Salad:
1 Romaine heart or other lettuce
1 cup sliced cucumber
1/2 cup sliced cherry tomatoes or grape tomatoes or diced beefsteak
8-10 mushrooms sliced
1 can corn or package frozen corn thawed
1 can black beans drained
1/2 an avocado (about 1/2 cup)
1 red onion sliced into thick slices
1/2 cup chopped parsley
For Dressing:
1/3 cup Dijon mustard
1 1/2 tablespoons Worcestershire sauce
3 tablespoons lime juice
4 garlic cloves chopped

Preparation

For Meat:
Mix all herbs and spices together and rub 1/4 of the mixture on each side of the meat. There will be 1/2 of the mix left over.
Place in a dish or plastic bag, add meat and marinate for minimum 1 hour maximum 6 hours.

For Salad:

Preheat grill to medium-high heat.
Skewer onions to secure them. Spray with nonstick spray and sprinkle slices with 1 teaspoon spice mixture.
Grill onions and meat for 3-4 minutes per side. Remove from heat and set aside to rest for 8-10 minutes.

In the meantime, spray a medium sautepan with nonstick spray and warm over medium high heat. When hot add mushrooms and saute until soft and browning, about 4 minutes. Add drained corn and drained black beans and reduce heat to low. Let warm through. Set aside.

Toss lettuce with 2 tablespoons dressing in a small bowl. Divide between two plates. In the same bowl, toss cucumber, tomatoes and avocado with 1 tablespoon dressing. Set aside.

Remove skewers from onions and chop in half, to create half-moons. Set aside.

After meat has rested, slice against the grain into thin strips.

On plates, that have lettuce on the, begin layering the ingredients. First, put half of the black bean mixture on top of lettuce each plate, then half of the onions. Then add sliced meat on top. Then half of the cucumber mixture on top of the meat. Add extra dressing if desired.

Sprinkle with chopped parsley and serve.