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 minutes mins
Cook Time10 minutes mins
Marinating Time3 hours hrs
Total Time3 hours hrs 25 minutes mins
Course: Main Course
Cuisine: American
Keyword: Grilled Flank Steak
Servings: 6
Calories: 319kcal
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
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!
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