Grilled Flank Steak and Roasted Corn Salsa
This Grilled Flank Steak and Roasted Corn Salsa shop has been compensated by Collective Bias, Inc., and its advertiser. All opinions are mine alone. The following content is intended by readers who are 21 or older. #CollectiveBias.
I get excited when the weather finally turns like it did a few months ago – translation – grilling without boots and a coat — and because not only do I love grilled food, but I also dislike doing dishes so much, that I’ve made it my personal mission to cook as many meals as possible outside on the grill. Do you go to ridiculous lengths to get out of doing dishes, too? Don’t get me wrong ~ I haven’t gone all paper products on you and put the dishwasher out to pasture. But multiple pots and pans ~ ugh ~ I can definitely do without, especially when the sun is out, the temps are up and friends are stopping by! Grilled Flank Steak and Roasted Corn Salsa is made completely without any pots, pans or skillets leaving more time to enjoy a cold Heineken, catch up with friends, share a few laughs and some good food. Isn’t that what this gorgeous summer weather is all about?
I grew up in Michigan and have lived here my entire life. It’s a beautiful state! For me, sweet corn is always a part of summer barbeques.
Early in the season, sweet corn is imported from Florida and other parts but once it’s harvested in Michigan, it’s literally everywhere. Driving up north you’ll come upon one roadside stand after another selling this delicious piece of summer for literally pennies an ear. How can you beat it!
It’s not yet corn season in these parts, but thankfully Kroger made one-stop shopping so convenient with not only the flank steak, sweet corn and other fresh produce for the salsa, but a 12 pack of Heineken too. And I’m always up for saving a dollar ~ in this case $2.00 ~ so hang onto your receipt and when you get home, click here to see how you can get $2.00 back on your Heineken purchase, using your mobile phone.
Tip: Prep as much as possible the day before your get-together. You’ll eliminate stress and you’ll have more time to spend with your guests!
Have you ever grilled corn right on the grill without the husk? It caramelizes the kernels, making them even sweeter and tastier. If possible, prepare the Corn Salsa the night before ~ one less thing to do the day of!
Preheat the grill to medium. Shuck the husk and silk from the corn and give it a light spray with cooking spray. Grill the corn about 8-10 minutes total, rolling them occasionally so the kernels brown all the way around.
Roasted Corn Salsa makes a great pairing with Grilled Flank Steak with the taste of most of my summer favorites all in one bowl.
Once the corn is grilled and has cooled, use a sharp knife and slice the kernels off.
Tip: Stand the ear of corn up on its blunt end in a bowl and slice so the kernels fall into the bowl.
Fold in the tomatoes, red onion, jalapeno pepper, cilantro, lime and vinegar. Give it a taste and season with salt and pepper to your liking.
Need an easy appetizer to take to your next party? Roasted Corn Salsa and a bag of tortilla chips will be an instant hit!
Sliced right, flank Steak is so tasty and tender (tips below ⇓) and I love how quickly it cooks!
To avoid the marinade spilling out of the zip top bag, place the bag inside a bowl, folding over the edges, then add the ingredients directly to the bag.
Give the marinade a little stir then add the flank steak making sure it’s completely coated. Refrigerate 4-6 hours or overnight for the best flavor.
Bring the steak to room temperature (this takes about 20 minutes on the counter) before grilling. Preheat the grill to medium-high heat (400-425°). Shake the excess marinade from the steak and gently place it on the grill.
You should hear a nice ssssss – that means the grill was hot enough. Grill the flank steak 3-4 minutes per side for medium rare (grill time may vary with the size of your flank steak). Allow the grilled steak to rest on a platter 10 minutes before slicing.
Slicing the Grilled Flank Steak:
Okay, so you know you want to marinate the flank steak the night before for the most flavor. You know you should let it rest before slicing it. That’s it, right? One last thing ~ flank steak needs to be sliced against the grain. Hmm. . .what does that mean?
Flank Steak, like your kitchen table (assuming it’s made of wood) has a grain ~ the lines running usually the length of it. You can see above the long grains of the meat running the length of the steak. You’ll want to slice the steak the short length ~ width-wise. This ensures the meat will be tender and will almost melt in your mouth.
If you’re like me and feel your meal isn’t complete without bread, you can also grill some naan bread, flour tortillas or another great side is my family’s favorite potato salad. Relax, open a cold one and enjoy!
What’s your favorite go-to on the grill?
- 1 1/2 - 2 pound flank steak
- 1/3 cup of olive oil
- 1/4 cup of soy sauce
- 1/4 cup of balsamic vinegar
- 2 - tablespoons of brown sugar
- 1 jalapeno pepper, rough chopped
- 1/2 - tablespoon of black pepper
- 2 - cloves of garlic, rough chopped
- 2 - ears of corn, shucked and roasted
- Cooking spray
- 1 - jalapeno pepper, seeded and minced
- 2- tablespoons of red onion, minced
- 1 - cup of grape tomatoes, cut in half
- 1/4 cup of cilantro, minced
- 2 - tablespoons of lime juice
- 1 - tablespoon of olive oil
- 1 - tablespoon of white vinegar
- salt and pepper to taste
- In a large zip top bag, blend the olive oil, soy sauce, balsamic vinegar, brown sugar, jalapeno pepper, black pepper and garlic together.
- Add the steak making sure all areas are coated.
- Refrigerate for 4-6 hours turning or up to overnight for best flavor.
- Discard the marinade, shaking off the excess then bring the steak to room temperature before grilling.
- Preheat the grill medium high heat.
- Grill 3-4 minutes per side for medium-rare, depending on the size of the steak.
- Allow the steak to rest 10 minutes before slicing against the grain.
- Shuck the husk and silk from the corn and give it a light spray with cooking spray. Grill over medium heat about 8-10 minutes total, rolling them occasionally so the kernels brown
- Once the corn has cooled, cut it off the cob with a sharp knife.
- Blend the corn, jalapeno, onion, tomatoes, cilantro, lime juice, olive oil and vinegar.
- Taste, then season with salt and pepper.
- Cover and chill.