Prep time: 30 minutes Marinate time: 2 hours or up to all day Cook time: 15 minutes
per serving: 462 calories; 32 grams protein; 25 grams total fat; 6 grams fiber; 5 grams saturated fat; 28 grams carbohydrates; 68 mgs cholesterol; 1097 mgs sodium; 12 WW points plus
Simple Gourmet Morning Prep
Flat Iron Steak with Texas Caviar
1.25 pounds flat iron steak (can sub flank steak)
1 tablespoon taco seasoning
2 tablespoons olive oil
1/2 yellow onion finely chopped
1 green bell pepper finely chopped
1 jalapeno pepper seeded and finely chopped
1 tablespoon garlic, minced
1 cup cherry tomatoes quartered
1/2 cup zesty Italian dressing more to taste
1 15-ounce can black beans drained and rinsed
1 15-ounce can black-eyed peas drained and rinsed
1/2 teaspoon ground coriander
3 tablespoons lime juice
1/4 cup fresh cilantro chopped
coarse salt and freshly ground pepper, to taste
 Season the steak with salt and pepper and sprinkle taco seasoning over it. Drizzle the steak with olive oil and place in a large ziptop bag. Turn to distribute flavors. Refrigerate for 2 hours or up to all day.
 In a large bowl, mix together the ?caviar? ingredients. Cover and chill in the refrigerator approximately 2 hours.
 Preheat grill to medium heat.
 Grill the steak for 1012 minutes turning once. Depending on the thickness of your steak, you might need to adjust the cooking time. Remove the steak from the grill and let rest for 2-3 minutes. Slice against the grain into thin strips. Serve with the Texas caviar and garnish with extra cilantro if desired.
Grilled Corn on the Cob With Jalapeño Butter
1/4 cup butter room temperature
1/2 jalapeno pepper seeded and chopped (use gloves!)
1 teaspoon garlic, minced
4 ear(s) fresh corn unhusked
Heat the grill to medium heat.
 In a small bowl, mix the butter, jalapeño and garlic.
 Trim the pointed end of ears of corn, cutting off and discarding the fine silk sticking out of the husk. Remove any of the tough outer leaves of husks. Let the corn soak in the sink filled with water for 10 minutes.
 Carefully, lay the ears of corn in a single layer on the grill. Cook the corn with the lid closed until the husks are browned and blackened in spots all over and the kernels are tender, 15-20 minutes (it's ok if the outer leaves burn).
 Using grill mitts or long-handled tongs, remove the corn from the grill. When cool enough to handle, peel off and discard the husk and silk from each ear of corn. Smear the butter mixture evenly over the corn and serve. Short on time? Remove the husks from the corn and boil in a large pot of water for 5-7 minutes.