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sliced flank steak on a cutting board surrounded by colorful grilled bell peppers
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Grilled Marinated Flank Steak + Roasted Corn Salsa

Tender, juicy flank steak sliced thin and topped with roasted corn-jalapeno citrus salsa.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: flank steak, grilled flank steak
Servings: 4


  • 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


  • 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



  • 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.


  • 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'.