Grilled Marinated Flank Steak + Roasted Corn Salsa
Tender, juicy flank steak sliced thin and topped with roasted corn-jalapeno citrus salsa.
Servings: 4
Ingredients
- 1 1/2 - 2 pound flank steak
MARINADE
- 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
Instructions
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'.