Mexican flavors are a favorite in our home, and this Flank Steak with Corn Salsa is absolutely perfect for us! I marinate the steak in an abundance of lime juice and chili powder, then grill it to just the right doneness and serve it topped with a fresh corn salsa!
We made it through this Summer by enjoying plenty of steak and vegetables. It has proven to be an easy, healthy, and delicious option for my family. Cooking meals consistently can become tiring, right? The grill is a great ally as it minimizes cleanup. Grilling steak, especially flank steak, is straightforward since it cooks rapidly and evenly.
This steak pairs beautifully with just about anything. While it has Mexican-inspired flavors, grilled corn, zucchini, peppers, and onions would complement it wonderfully as well!
This recipe is perfect for entertaining guests as well. Much of the prep work can be completed ahead of time, and the cooking is quick, allowing you to multitask while hosting. Serve some chips and guacamole on the side, maybe mix in a few margaritas, and everyone will thoroughly enjoy this meal!
While Summer is ending, this delightful meal is here to stay! Enjoy!
Yield: 4
Flank steak is marinated, grilled to perfection, and topped with a flavorful corn salsa. Pair it with tortillas for a delightful meal.
Prep Time
4 hours
Cook Time
15 minutes
Total Time
4 hours 15 minutes
Ingredients
- 1- 1 1/2 pound flank steak
- 1/4 cup olive oil
- 5 limes, juiced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- CORN SALSA:
- 1 pound corn (I use frozen)
- 1 red bell pepper, diced
- 1 jalapeño, seeds and veins removed, diced
- 1/2 red onion, diced
- 1 poblano pepper, seeds and veins removed, diced
- 12-ounce container cherry tomatoes, halved
- 1 avocado, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- A handful of cilantro, freshly chopped
- 1 lime, zested and juiced
Instructions
- Begin by marinating the flank steak. Place it in a large zip-top bag. Whisk together the olive oil, juice of 5 limes, 1 teaspoon of salt, 1 teaspoon of black pepper, chili powder, and garlic powder. Pour this mixture into the bag with the steak and marinate in the refrigerator for at least 4 hours.
- For the corn salsa, prepare all the vegetables by slicing, dicing, and cutting as needed. If using frozen corn, thaw it in a skillet over medium heat with a bit of olive oil until warmed but still crisp. Combine all other corn salsa ingredients, adding the avocado last and gently mix. If preparing the salsa in advance, wait to add the avocado until just before serving to prevent it from becoming mushy or browning.
- Allow the flank steak to come to room temperature before cooking (simply let it sit out for about 30 minutes) to ensure even cooking. Cook the steak either on a medium-high grill for around 3-4 minutes on each side or in a large cast iron skillet for the same duration per side. For a more well-done steak, cook it slightly longer, reducing the heat after 3-4 minutes to prevent burning.
- After cooking, let the steak rest for 15 minutes before slicing. If you skip this step, all the flavorful juices will escape, resulting in a less juicy steak. Slice against the grain, top with the salsa, and enjoy it as is or with corn tortillas to create tacos. Enjoy!
