Makes 6 Servings
1-1/2 pounds beef flank steak, fat trimmed, scored
6 medium Italian plum tomatoes, cut into wedges
1 medium green pepper, sliced
1 medium sweet onion, cut into small wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons NutraSweet Spoonful or preferred sweetener
2 cloves garlic, minced
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all vinaigrette ingredients in covered jar; shake to mix. Makes about 3/4 cup. Keep in fridge until ready to use.
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.