A delicious light, healthy dinner that’s packed with flavor! This grilled flank steak is marinated in a dry chili lime marinade and topped with corn salsa. It’s bursting with flavor and is so tender, juicy and mouthwatering.
A healthy, delicious meal that’s fancy enough to be served to you in a restaurant, but quick and easy enough to make for dinner on a weeknight! This juicy grilled Flank Steak with Corn Salsa is mouthwatering!
The steak is marinated for a few hours and then grilled either on your grill or on a cast iron skillet or grill pan on the stove top. A homemade corn salsa is the perfect accompaniment to the juicy steak.
Why this Recipe Works:
- Quick and easy enough to serve it on a weeknight.
- Fancy enough for guests, a date night in or a special occasion.
- Tender, juicy and packed with flavor!
This ingredient list might seem a bit overwhelming but we assure you this recipe is super easy to make.
Make sure to use fresh lime juice for this recipe. It gives it the ultimate burst of flavor. Skip the store bought lime juice.
If you love avocado, grab a ripe avocado, dice and add to the corn salsa.
Feel free to adjust the salt, but don’t skip it. If you feel it’s lacking flavor sprinkle a little more sea salt in. The salt will really bring out the flavors of everything. Letting the corn salsa sit after you prepare it while you make the steak will help those flavors come out in the salsa too.
Another option make it even easier you can also buy a corn salsa and serve it with your flank steak!
Steps to Prepare
There are three main steps to this recipe.
You are going to prepare a marinade and marinate the steak, prepare a corn salsa and then grill the flank steak!
Flank Steak Marinade Prep
The firs thing you are going to do is combine the ingredients for the marinade in a small glass bowl including fresh lime juice, chili powder, seas salt, cumin and cayenne pepper.
After the marinade is prepared brush flank steak with the dry marinade and cover. Let it marinade 3 hours covered in the refrigerator.
How to Make Corn Salsa
The first step is to grill the corn on the cob. Heat your grill or cast iron skillet over high heat. Grill the corn for about 3 minutes on each side or until you have nice charred kernels. Cut the corn off the cob.
Mix together in a larger mixing bowl the grilled corn, diced onion, cherry tomatoes, bell pepper, jalapenos, avocados, chopped cilantro, a squeeze of lime juice, and 1 tsp of sea salt. Set aside and let the flavors combine and meld.
How to Grill Flank Steak
You have two options to do this. They are to do it on a grill outdoors or in a cast iron grill pan indoors on the stove top.
I love this versatility so you can enjoy this grilled flank steak all year long!
Outdoor Grill Instructions
Preheat grill to medium-high.
Place flank steak on grill grates over direct heat. Grill each side for approximately 3 minutes.
The internal temperature should be 135 degrees F. Remove from heat and let it rest on a cutting board for 5 minutes.
Cast Iron Skillet Instructions
A great option if you don’t have a grill or it’s during the winter is this method using a cast iron grill pan.
Heat cast iron grill over high heat. Add the flank steak and grill 5 minutes per side, or until a meat thermometer reads 135 degrees F.
Remove pan from heat and let rest for 5 minutes on a cutting board.
Finish and Serve!
After the flank steak has rested for 5 minutes cut the steak thinly across the grain and add back to the pan. Add the corn salsa to the pan and top with fresh cilantro and a squeeze of lime.
Cook to Medium Rare
Flank steak is best cooked medium rare. The steak gets tough the more it is cooked and is much more tender and flavorful at medium rare, so break out out the instant read thermometer and make sure you pull the steak at 135 degrees F.
Make it a Meal!
- For a sweet addition make this easy Grilled Pineapple!
- With a crispy skin, fluffy inside there’s nothing like a Grilled Baked Potato with the perfect seasoning on the skin.
- Fire up the smoked and makes these perfectly Seasoned Smoked Potatoes for an easy side dish.
Love this recipe? Be sure to comment and leave a five-star rating below! Tagging me on Instagram will definitely make me smile! You can find me here at @gimmesomegrilling
Flank Steak with Corn Salsa
- 2 lb flank steak
- 1 lime juiced
- 1 tbsp chili powder
- 1 tsp sea salt divided
- 2 tsp cumin
- 1 tsp cayenne pepper
- 2 ears of corn
- 2 tsp olive oil
- 1 orange bell pepper diced
- 1 white onion diced
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1 jalapeno seeded and diced
- 1 lime quartered
- 1 tsp sea salt
- 1 bunch cilantro
Dry Flank Steak Marinade
- In a small bowl, mix lime juice, chili powder, 1 tsp sea salt, cumin, and cayenne pepper.
- Brush Flank steak with seasoning mix. Cover and let marinate 3 hours in the refigerator
- Heat up a cast iron grill over high heat. Brush corn on the cob with olive oil. Grill the corn on the cob for 3 minutes per side. You can also do this on a hot grill if you prefer.
- Let corn cool and then cut the corn off the cob and add to a medium mixing bowl with diced onion, cherry tomatoes, bell pepper, jalapenos, avocados, chopped cilantro, a squeeze of lime juice, and 1 tsp of sea salt. Set aside.
Preparing Flank Steak
- Heat cast iron grill over high heat. Add the flank steak and grill 5 minutes per side, or until a meat thermometer reads 135 degrees F. Flank steak is best cooked medium rare. The steak gets tough the more it is cooked and is much more tender and flavorful at medium rare.
- Remove steak from heat and let rest for 5 minutes on a cutting board. Then, thinly slice the steak across the grain and add back to the pan. Add the corn salsa to the pan and top with fresh cilantro and a squeeze of lime. Serve with remaining limes!
To Grill Flank Steak
- To grill, place over direct heat for 3 minutes per side, or until a meat thermometer reads 135 degrees F. Remove from grill and let rest on a cutting board for 5 minutes before slicing across the grain and add back to the pan. Add the corn salsa to the pan and top with fresh cilantro and a squeeze of lime. Serve with remaining limes!