Flank Steak with Black Bean Salsa

• 2 beef flank steaks (3 lb./1.4 kg)
• 1/2 cup Kraft Zesty Italian Dressing
• juice from 2 limes, divided
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1 small red pepper, chopped
• 4 slices deli Black Forest ham, finely chopped
• 1 serrano chile, seeded, chopped
• 1/4 cup finely chopped fresh cilantro

1. Score both sides of each steak with shallow cross-cuts; place in shallow dish.
2. Mix dressing and half the lime juice until blended.
3. Pour over steaks; turn to evenly coat both sides of each steak.
4. Refrigerate 30 min.
5. to marinate.
6. Meanwhile, mix barbecue sauce and remaining lime juice in medium bowl until blended.
7. Stir in remaining ingredients.
8. Heat barbecue to medium heat.
9. Remove steaks from marinade; discard marinade.
10. Grill steaks 17 to 21 min.
11. or until medium doneness (160 degrees F), turning occasionally.
12. Transfer to cutting board.
13. Let stand 5 min.
14. Cut steaks across the grain into thin slices.
15. Serve with bean salsa.

beef, italian dressing, bullseye, red pepper, ham, serrano chile, fresh cilantro

Taken from www.kraftrecipes.com/recipes/flank-steak-black-bean-salsa-184297.aspx (may not work)