Flank Steak with Corn Salsa

Sliced flank steak with corn salsa showing the perfectly cooked interior, creating a deliciously complimentary meal.

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5 from 4 votes

Spice-rubbed Flank Steak with Corn Salsa is fresh, flavorful, and easy—perfect for a summer weeknight dinner!

Prep Time20

Cook Time12

Total Time32

Course: Dinner

Cuisine: American

Keyword: Flank Steak with Corn Salsa

Servings: servings

Author: Chelsea Lords

Cost: $20.51

Equipment

Grill

Ingredients

Steak

1-1/2 up to 2 pounds flank steak
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon ground chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1-1/2 tablespoons light brown sugar firmly packed
2 tablespoons olive oil divided

Corn Salsa

3 ears sweet corn
Olive oil
Salt and pepper
1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
1/4 cup finely diced red onion
3/4 cup finely diced red bell pepper
1/3 cup finely chopped cilantro plus more for serving if desired
1 teaspoon ground cumin
1 tablespoon finely minced jalapeño
1 tablespoon minced garlic
2 limes plus more lime wedges for serving if desired
1 to 2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes optional

US - Metric

Instructions

Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rubbing the paper towel over the grill).
Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer. My grill takes exactly 4 minutes per side at 450°F.) Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain (see note 1).
While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, 1/4 cup lime juice, cumin, minced jalapeno, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste (I add 1/4 teaspoon of each). Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Video

Notes

Note 1: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular. This will keep the meat juicier and much more tender. It’s easier to chew when cut against the grain.

Storage: Store leftover Spice-rubbed Flank Steak with Corn Salsa in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the steak (without salsa) for up to 3 months. Reheat in the microwave or on a skillet. Store salsa separately to keep it fresh.

Nutrition