GRILLED FLANK STEAK WITH GOLDEN SALSA

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 35 MINUTES MARINATING TIME 2 HOURS TOTAL TIME 2½ HOURS

2 cloves garlic, minced ⅓ cup extra-virgin olive oil 6 tbsp cider vinegar 7 tsp Worcestershire sauce 2 tbsp packed brown sugar 2 tsp Dijon mustard ½ tsp each salt and pepper 900 g beef flank marinating steak

Golden Salsa 4 corncobs, husked 7 tsp extra-virgin olive oil 1 tbsp cider vinegar ½ tsp salt ¼ tsp pepper 1 cup yellow cherry tomatoes, halved 2 tbsp crumbled feta cheese (optional) In small bowl, stir together garlic, oil, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper. Reserving ¼ cup of the marinade for Golden Salsa, pour into resealable plastic bag. Add flank steak to bag, pressing out air; seal opening. Refrigerate, flipping occasionally, for 2 hours.

Golden Salsa Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Place corncobs on grill; cook corn, uncovered, turning occasionally, until grill marked all over, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.

In bowl, whisk together oil, vinegar, salt and pepper. Add corn kernels and tomatoes; toss to coat. Drizzle with reserved ¼ cup marinade.

Remove steak from marinade, shaking off excess; discard marinade. Place steaks on grill; cook, uncovered, flipping once, until grill marked and medium-rare, about 12 minutes. Transfer to cutting board; tent with foil. Let rest for 10 minutes before cutting across the grain into ¼-inch thick slices. Serve with Golden Salsa.

PER EACH OF 8 SERVINGS about 335 cal, 26 g pro, 18 g total fat (5 g sat. fat), 19 g carb (2 g dietary fibre, 5 g sugar), 48 mg chol, 346 mg sodium, 458 mg potassium. % RDI: 2% calcium, 20% iron, 2% vit A, 10% vit C, 17% folate.