Photo by Eddie Pierce/iStock
SERVES 4
3 tablespoons cilantro, chopped
2 tablespoons lemon juice
½ cup Italian dressing, divided
1½ pounds flank steak
8 cups romaine lettuce, torn in pieces
12 cherry tomatoes, cut in half
½ cup frozen corn, thawed
¾ cup reduced-fat cheddar cheese, shredded
In a small bowl, whisk together 1 tablespoon cilantro, 2 tablespoons lemon juice and 2 tablespoons Italian dressing. Pour over steak in shallow dish, then turn steak to coat both sides. Marinate in the refrigerator for 30 minutes, turning steak after 15 minutes. Heat grill to medium heat. Discard marinade. Grill steak for 10 minutes, turning after 5 minutes, until it reaches medium or desired doneness. Remove steak from grill and let sit for 5 minutes. Cut across the grain into thin slices. Cover a platter with lettuce; top with steak, tomatoes, corn, cheese, remaining dressing and cilantro.
KATHERINE PUTNAM, EFFINGHAM