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5 from 3 votes

Flank Steak with Corn Salsa

Juicy flank steak that's marinated then prepared on the grill or stove top served with corn salsa.
Prep Time15 mins
Cook Time10 mins
Marinating Time3 hrs
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Flank Steak
Servings: 6
Calories: 319kcal
Author: Julie Evink

Ingredients

  • 2 lb flank steak

Marinade

  • 1 lime juiced
  • 1 tbsp chili powder
  • 1 tsp sea salt divided
  • 2 tsp cumin
  • 1 tsp cayenne pepper

Corn Salsa

  • 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

Instructions

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

Corn Salsa

  • 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!

Nutrition

Calories: 319kcal | Carbohydrates: 16g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 890mg | Potassium: 949mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 4mg