Grilled flank steak, lightly seasoned with salt an pepper, tops off this easy-to-make cucumber salad for a delicious and satisfying dish.

Prep Time: 15 mins
Servings: 4 servings

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Ingredients
12 oz. beef flank steak Salt and ground black pepper 1 medium cucumber, seeded and cut into 2-1/2- to 3-inch strips 1 Tbs. olive oil 1 Tbs. snipped fresh dill 1 tsp. cider vinegar 1/8 tsp. salt 1/8 tsp. ground black pepper
Directions
1 Score a diamond pattern by making shallow diagonal cuts on both sides of beef. Season beef lightly with salt and pepper. For a charcoal grill, place the beef on the grill rack over medium-hot coals. Cover and grill about 10 minutes or until desired doneness. (For a gas grill, preheat grill. Reduce heat to medium-high. Add beef to grill rack. Cover and grill as above.) Remove from grill rack; let stand 10 minutes before slicing.
2 Meanwhile, in a medium bowl toss together the cucumber, oil, dill, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3 Thinly slice steak across the grain. Serve beef slices over cucumber mixture. Makes 4 servings.

Nutrition Facts
Calories 174, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 30 mg, Sodium 266 mg, Carbohydrate 3 g, Total Sugar 1 g, Protein 19 g, Vitamin C (DV%) 4, Calcium (DV%) 3, Iron (DV%) 9
Percent Daily Values are based on a 2,000 calorie diet