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Flank Steak with Corn Salsa

This fresh and lively spice-rubbed Flank Steak with Corn Salsa is simple to make and packed with flavor. The ultimate summer weeknight meal!
Course Dinner, Main Course
Cuisine American
Keyword Flank Steak with Corn Salsa
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings
Calories 501kcal
Cost $20.51



  • 1 and 1/2 up to 2 pounds flank steak
  • 1 teaspoon EACH: garlic powder, ground coriander, ground cumin
  • 1 tablespoon EACH: sweet paprika, ground chili powder (McCormick is not very spicy)
  • 1 and 1/2 teaspoons EACH: fine sea salt and pepper
  • 1 and 1/2 tablespoons light brown sugar, 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 fresh cilantro
  • 1 teaspoon ground cumin
  • 1 tablespoon EACH: finely minced jalapeno and minced garlic
  • 1/4 cup freshly squeezed lime juice
  • 1-2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Optional: additional cilantro and lime wedges, for serving


  • PREP: Preheat the grill to 450 degrees 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).
  • CORN: 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 the 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 of the steak 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 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. My grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 5-10 minutes. Once the steak has rested, slice it very thinly against the grain (See Note 1).
  • SALSA: While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies -- the avocados, red onion, red pepper and cilantro and add to the corn. Add 1 tablespoon olive oil, 1/4 cup lime juice, 1 teaspoon 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.



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


Serving: 1serving | Calories: 501kcal | Carbohydrates: 30.2g | Protein: 41.1g | Fat: 25.8g | Cholesterol: 102mg | Sodium: 112.3mg | Fiber: 5.3g | Sugar: 12g