Flank Steak with Black Bean salsa

I am finally back after a 2 month hiatus!  I just started a new job at the end of August and have been super busy, but with Hurricane Sandy hitting the east coast today, I figured it's the perfect day to add some new posts.  In the summer, my brother asked me to make a recipe that would be good for a grill.  That's when I found this Flank Steak and knew it would be perfect for the grill!  I live in an apartment and don't have access to a grill so I went out and bought Emeril's indoor griddle/grill.  It works perfectly! The steak turned out amazing and I will definitely be trying this again soon.  

Ingredients for the steak: 

• 1.5 lbs. flank steak 
• garlic powder
• cumin, salt, and pepper to taste

Ingredients for the salsa: 

• 1/2 red onion, minced
• 1 teaspoon olive oil 
• 1/4 cup lime juice
• 2 tomatoes, diced and seeded
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• salt and pepper to taste

Directions: 

1. Season the steak with the garlic powder, cumin, salt, and pepper on both sides.  Put in the refrigerator for about 15 minutes so that the flavors penetrate the meat.
2. While the steak is chilling in the fridge, combine the onion, olive oil, and lime juice in a bowl and let the flavors meld together for about 10 minutes.  After 10 minutes, add the tomatoes, black beans, corn, salt and pepper and mix to combine.  Set aside while you cook the steak. 
3. Heat the grill on high and add steak.  

4. Grill the steak on each side for about 6 minutes each side for medium rare.  Once the steak is  finished, remove from the grill and let rest for about 5 minutes. 

5. After resting, slice the steak along the grain and serve with the salsa on top. 

Nutritional information (serves 6 -- 3 oz. flank steak, 2 tablespoons salsa): 296 calories, 10.2g fat, 62 mg cholesterol, 14.4g carbohydrates, 3.1g fiber, 35.7g protein

Weight Watchers Points Plus: 7 points plus per serving