Flank Steak with Corn Salsa
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We love Mexican flavors in our house so this Flank Steak with Corn Salsa hits the spot for us! I marinate the steak with tons of lime juice and chili powder then grill it to perfection and top with a simple corn salsa!
We got though this Summer by eating lots of steak and veggies. I found it to be the easy, healthy and delicious for my family. It can get exhausting cooking meals all the time? Ya feel me? The grill can be your friend as it helps reduce clean up. Grilling steak is so simple, especially a flank steak because it cooks evenly and quickly.
And this steak can be served with just about anything you want. Yes, it has Mexican flavors but simply grilling up some corn, zucchini, peppers, onions would be amazing with it as well!
This recipe is also great for guests. Much of this can be done ahead of time and the cooking time is so limited that it’s not big deal to be cooking while you have company over. Set out some chips and guacamole…perhaps have some margaritas and you will all so enjoy this meal!
Summer is coming to an end, but this meal sure isn’t! Enjoy!
Flank Steak with Corn Salsa
Flank steak is marianted and then grilled to perfection and topped with the a delicious corn salsa. Serve with tortillas.
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/veins removed, diced
- 1/2 red onion, diced
- 1 poblano pepper, seeds/veins removed, diced
- 12 ounce container cherry tomatoes, cut in half
- 1 avocado, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- handful of cilantro, gently chopped
- 1 lime, zested and juiced
Instructions
- First, marinate the flank steak by putting it into a large zipper bag. Whisk together olive oil, juice from 5 limes, 1 teaspoon salt, 1 teaspoon black pepper, chili powder and garlic powder and pour into bag with the steak. Marinate in refrigerator for at least 4 hours.
- To make the corn salsa, prepare all the vegetables - slice, dice, cut, etc. If using frozen corn, thaw in a skillet over medium heat with a little olive oil until thawed but do not overcook - you want the corn to have a crunch. Add the rest of the corn salsa ingredients, adding avocado last and gently stir. If you're making the salsa ahead of time, wait to add the avocado before serving otherwise it can get mushy/brown.
- Bring flank steak to room temperature before cooking (simply set out on counter for about 30 minutes) - this ensures it will cook more evenly. You can cook it two ways - either on a medium high grill for about 3/4 minutes on each side or in a large cast iron skillet 3/4 minutes on each side. If you want a more well-done steak, simply cook a little longer, reducing heat to prevent it from burning after 3/4 minutes.
- Once steak is cooked, let rest for 15 minutes before slicing. If you do not do this, all the juices from the steak will run out and your steak won't be as flavorful or juicy. Slice against the grain, top with salsa and enjoy as is or with corn tortillas to make tacos. Enjoy!
