Flank Steak with Corn Salsa

5 from 3 votes

Juicy flank steak that's marinated then prepared on the grill or stove top served with corn salsa.

Prep Time15

Cook Time10

Marinating Time3

Total Time3 25

Course: Main Course

Cuisine: American

Keyword: Grilled Flank Steak

Servings:

Calories: 319kcal

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.

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, 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!