- Place steak and 1/3 cup of the dressing in a large resealable plastic bag. Seal bag; refrigerate 4 to 6 hours.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove steak from marinade; discard marinade. Place steak, corn and bell pepper on grill. Grill steak 5 to 6 minutes per side for medium-rare (145°F) or to desired doneness. Grill corn 6 to 8 minutes, turning frequently. Grill bell pepper 4 minutes, turning once. Remove steak, corn and bell pepper from grill.
- Cover steak loosely with foil; let stand 8 to 10 minutes. Meanwhile, for the salsa, cut corn from cobs into a medium bowl. Add avocado. Dice bell pepper; add to bowl. Add remaining 3 tablespoons dressing; toss to combine.
- Slice steak across grain into thin slices, and place on a serving platter. Top with salsa, and serve.
View all nutritional information
Calories 276, Calories Fat 100, Total Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 294mg, Carbohydrate 19g, Protein 28g
|Calories (fat) extra||36|
|Total Fat (extra)||17|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||7|
|Vitamin C (extra)||50|