Grilled Marinated Flank Steak and Roasted Corn Salsa ~ tender, juicy flank steak sliced thin and topped with roasted corn-jalapeno citrus salsa.
Flank steak is one meat on rotation all summer long at my house. It’s almost goof-proof, unbelievably good and because I’m sharing my tips tender, juicy flavor packed beef in minutes, I think it’ll become your favorite too.
Sometimes I grill bell peppers and onions and make fajitas but today I’ll slice it thin and top with a salsa that practically screams summer: roasted sweet corn, fresh tomatoes and spicy jalapeno. Some bright colored bell peppers, a light squeeze of lime and a little cilantro makes this salsa burst with flavor.
This recipe makes even entry level home cooks like the kitchen ninja we all aspire to be.
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!
One of my best tips for stress free entertaining is to prep as much as possible the day before your get-together.
Can I make the Corn Salsa the day before?
Absolutely! Not only will it make your life easier, but the extra time in the fridge lets the flavors all come together. No worries if you make it day of though ~ it’s still a delicious, summer salad.
How do I make the Corn Salsa?
Grilling corn without the husk caramelizes the kernels, making them even sweeter and tastier. Start by preheating the grill to medium (about 350 degrees).
Shuck the husk and silk from the corn then give it a light coating of cooking spray. Grill the corn 8-10 minutes rolling them occasionally so the kernels brown all the way around.
Once the corn is grilled and has cooled enough for you to handle it, use a sharp knife and slice the kernels off. The best way to do this is by standing the ear of corn on its blunt end in a bowl and slicing so the kernels fall into the bowl.
Halve the grape tomatoes then finely chop the jalapeno, onion and cilantro. Combine everything in a bowl, add the vinegar and lime juice then season with salt and pepper to your liking.
Can you use an easy summer appetizer recipe?
Serve up this Roasted Corn Salsa with your favorite tortilla chips for a simple, fresh crowd-pleaser.
Marinating the flank steak:
Add the marinade ingredients to a zip top bag then add the steak, turning so it’s completely coated. Refrigerate 4-6 hours or overnight for the best flavor. When it’s time to grill, this steak cooks in under 10 minutes.
TIP: Because flank steak is tapered on the ends, multiple small steaks are better than one large one because it will cook more evenly.
Bring the steak to room temperature (this takes about 20 minutes on the counter) before grilling. Preheat the grill to high heat (400-450°). Shake the excess marinade from the steak, pat it dry with a paper towel then give it a generous seasoning with salt and pepper (I prefer coarse salt).
Do I have to pat the meat dry?
No – you don’t have to, but to get beautiful char marks and smoky outdoor flavor pat it dry with paper towels and absorb the moisture to reach this grilling goal.
Grilling the marinated flank steak:
Gently place the flank steak on the grill.You should hear a nice ssssss indicating the grill was hot enough.
Grill 4-5 minutes on the first side medium rare which is how I recommend flank steak be served. This time may vary with the size of your flank steak.
After grilling transfer the flank steak to a platter or cutting board then let it rest 10 minutes before slicing. This let’s the steak reabsorb all the juices and retain the flavor.
How to slice flank steak:
Flank steak should always be cut against the grain. Maybe you’ve read that before, but what does against the grain mean?
Flank steak, much like a wooden table has a grain which are the lines running usually the length of it. You can see above the long grains above. Slice the steak the short length ~ width-wise which is against the grain. This will give you tender, melt in your mouth beef.
What goes with Grilled Marinated Flank Steak and Roasted Corn Salsa?
This Grilled Marinated Flank Steak and Roasted Corn Salsa recipe stands alone. You really don’t need anything else but if you’d like more, here are a few options:
If you tried this Grilled Flank Steak and Roasted Corn Salsa recipe or any other on the blog, I’d love to hear how you liked it with a comment or star rating in the recipe box.
Grilled Marinated Flank Steak + Roasted Corn Salsa
- 1 1/2 - 2 pound flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 cloves garlic peeled and rough chopped
ROASTED CORN SALSA
- 2 ears fresh sweet corn
- cooking spray
- 1 small jalapeno seeded and minced
- 3 tablespoons red onion finely chopped
- 1 cup grape tomates halves
- 3 tablespoons fresh cilantro finely chopped
- 2 tablespoons lime juice
- 1 tablespoons olive oil
- 1 tablespoon white vinegar
- salt and pepper to taste
ROASTED CORN SALSA
- Shuck the husk and silk from the corn. Lightly coat with cooking spray. Grill over medium heat (350 degrees) 8-10 minutes total, rolling occasionally.
- Chop the remaining ingredients, and once the corn has cooled, cut it off the cob with a sharp knife. Combine the salsa ingredients in a bowl including the oil and vinegar. Season with salt and pepper to taste then refrigerate to chill.
GRILLED MARINATED FLANK STEAK
- In a large zip top bag, blend the marinade ingredients. Add the flank steak, making sure it's completely coated. Refrigerate for 4-6 hours or up to overnight for best flavor.
- TO GRILL: discard the marinade shaking off the excess. Bring the steak to room temperature before grilling (approx. 20 minutes on the counter).
- Preheat the grill to high heat (400-450 degrees). Grill 4-5 minutes on the first side; 3 minutes on the second side (may vary depending on the size of the steak). After grilling remove the steak to a platter and allow rest 10 minutes before thinly slicing against the grain.
- See body of post for instructions on cutting 'against the grain'.