Grilled Flank Steak With Yellow-Pepper and Corn Sauce

If you're a regular reader, you know that I'm a great fan of juicing. I strongly recommend that you go out and get yourself a Juiceman. It will be one of best kitchen-equipment investments you can make. Freshly squeezed fruits and vegetables are packed with vitamins and nutrients, and you can use them to make an almost limitless number of drinks, sauces and soups.

Making sauces from vegetable juices couldn't be easier. You just pour the juice into a saucepan and bring the liquid to a boil. Reduce the heat and let the juice simmer until the volume is reduced by about three-fourths.

When you reduce juices, the natural starches thicken the liquid so you don't have to add starchy or fattening thickeners. The flavors intensify astonishingly, and you end up with a luxurious, rich-tasting sauce that adds absolutely no fat to a meal.

Corn is one of the best vegetable juices to reduce because of its natural sweetness and high starch content. Combined with the juice of yellow bell peppers, it makes a great sandwich spread, salad dressing or dip as well as a fabulous sauce for lean flank steak.

2 pounds flank steak
1 large red onion, peeled and sliced
1 large zucchini, sliced
3 yellow bell peppers, cleaned
1 ear fresh corn kernels
1 tablespoon chopped fresh basil
1 teaspoon ground cumin
cracked black pepper to taste

Juice the corn and peppers. Pour the juices into a saucepan, add the cumin and bring to a boil. Turn down the heat and simmer the juices until they're reduced by three-fourths. The sauce should be thick enough to coat the back of a spoon. Add fresh basil and season with pepper. Grill the onion, zucchini and flank steak to the desired doneness. Slice the flank steak thinly and fan out on the plates. Add the zucchini and onion and pour the sauce around the steak.

This makes four portions, each containing:

Calories: 552
Protein: 61.1 grams
Carbohydrate: 42.3 grams
Fat: 13.2 grams