Basic Grilled Flank Steak

I know it's not quite May yet, but I had a moment today and thought I'd post my May recipe. Cooking Light occasionally does a column that I love called "Grill Once, Eat Twice." So, for my first post, I'm going to do one of those. The first night, you cook the flank steak, and then with the leftovers, you make the wraps. Both are really easy. So, here goes:

Basic Grilled Flank Steak

1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
½ teaspoon sea salt
½ teaspoon freshly ground pepper
Cooking Spray

Place steak in an 11 x 7 inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.
Prepare grill.
Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices.


Southwestern Steak, Corn and Black Bean Wraps
1 cup frozen whole-kernel corn, thawed
½ cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
½ teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 ¼ cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free tortillas
¾ cup shredded Monterey Jack cheese with jalapeno peppers

Combine first 9 (corn-black beans) ingredients, stirring well to coat.
Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each with about 3 cup of the corn mixture and 2 tablespoons cheese. Recommend using a slotted spoon for corn mixture to keep moisture down.