Peppered Flank Steak and Salsa

Time: 40 minutes

Make-Ahead Tip: Prepare salsa up to two hours ahead; cover and store at room temperature.

Serve with Two-Bean Toss: Cook 2 cups trimmed green beans and 1 cup trimmed wax beans in boiling water for 4 minutes or until crisp-tender; drain and rinse with cold water. Combine 1 teaspoon grated lime rind, 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon chopped fresh flat-leaf parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Add beans; toss to coat. Yield: 4 servings (serving size: ¾ cup). CALORIES 52; FAT 3.4g (sat 0.5g); SODIUM 148mg

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