Best 7 Flank Steak Wgrilled Corn Salsa Recipes

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Flank steak with grilled corn salsa is a delicious and easy-to-make dish that is perfect for a summer cookout or weeknight meal. The flank steak is marinated in a flavorful mixture of olive oil, lime juice, garlic, cumin, and chili powder, then grilled to perfection. The grilled corn salsa is made with fresh corn, tomatoes, onions, cilantro, and jalapeños, and adds a refreshing and zesty touch to the dish. Serve the flank steak with the grilled corn salsa, and enjoy a delicious and satisfying meal.

Here are our top 7 tried and tested recipes!

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak with Grilled Corn Salsa image

Provided by Brian Luscher

Categories     Kid-Friendly     Steak     Corn     Healthy     Cumin     Paprika     Bon Appétit     Dallas     Texas     Small Plates

Yield 4 Servings

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • Dry rub:
  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Steak and salsa:
  • Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill.

GRILLED CHILE FLANK STEAK WITH SALSA



Grilled Chile Flank Steak With Salsa image

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons freshly squeezed orange juice
1 tablespoon New Mexico chile powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, more as needed
1 1/2 to 1 3/4 pounds flank steak
1/2 pound fresh peeled pineapple in 1/2-inch slices
3/4 pound whole tomatillos, husks removed
1/2 onion (cut stem to root), peeled
2 jalapeño peppers, halved and seeded
1 head garlic, halved diametrically
1 1/2 tablespoons olive oil
Black pepper, as needed
2 tablespoons chopped cilantro
Lime wedges, for serving

Steps:

  • In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  • To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
  • Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
  • When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
  • Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams

GRILLED FLANK STEAK WITH SALSA CRUDA



Grilled Flank Steak with Salsa Cruda image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

5 or 6 vine-ripened tomatoes
1 onion, sliced into thick rings
1 large red bell pepper
2 jalapeno chiles
6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread
Gray salt and freshly ground pepper
3 tablespoons minced garlic
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh oregano leaves
Gray salt and cracked black pepper
1 flank steak, about 1 pound
4 ounces Gorgonzola, crumbled
1 1/2 teaspoons dried oregano
4 large slices bread, cut from a good, crusty loaf

Steps:

  • Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
  • In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
  • Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
  • Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
  • Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
  • Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
  • Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

DRY RUBBED FLANK STEAK WITH GRILLED CORN SALSA RECIPE - (4.7/5)



Dry Rubbed Flank Steak with Grilled Corn Salsa Recipe - (4.7/5) image

Provided by Diane0911

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • PREPARATION Dry rub: Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl. Steak and salsa: Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

GRILLED FLANK STEAK WITH CORN RELISH



Grilled Flank Steak With Corn Relish image

Make and share this Grilled Flank Steak With Corn Relish recipe from Food.com.

Provided by jonesies

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb flank steak
1/2 cup olive oil
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
2 tablespoons olive oil
1 cup red onion, chopped
2 jalapeno peppers, finely chopped
2 cups corn kernels, fresh, about 4 ears
1/2 teaspoon sea salt
3/4 teaspoon crushed red pepper flakes
3 tablespoons lime juice
1 tablespoon honey

Steps:

  • Marinate flank steak in 1/2 cup olive oil, worcestershire sauce and garlic for 1 3/4 hours.
  • Remove from marinade and season with salt and pepper.
  • Grill until medium=rare, about 7 minutes per side.
  • Let steak rest for 15 minutes before thinly slicing.
  • Serve hot or at room temperature, topped with corn relish (recipe follows).
  • Corn Salsa:.
  • Heat 2 tbsp olive oil in medium skillet over medium heat.
  • Add onion and jalapenos and cook for 1 minute.
  • Add corn and continue to cook until vegetables are slightly soft, about 5minutes.
  • Remove from heat and toss with remaining ingredients.
  • Cool and serve at room temperature over grilled flank steak.

Nutrition Facts : Calories 609.6, Fat 43.9, SaturatedFat 8.7, Cholesterol 46.5, Sodium 525.6, Carbohydrate 30.8, Fiber 2.9, Sugar 8.3, Protein 27.2

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
  • Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak With Grilled Corn Salsa image

Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.

Provided by Anathema

Categories     Steak

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 1/2 lbs flat iron steaks
1 dry rub for flank steak

Steps:

  • prepare a grill for medium high heat.
  • oil grate.
  • grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
  • cut kernels from cobras and place in medium bowl.
  • add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
  • set salsa aside.
  • coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
  • grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
  • cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
  • transfer to a cutting board and let rest 10 minutes.
  • return steak to grill just to recaps exterior, about 1 minute per side.
  • transfer back to cutting board and slice against the grain.
  • serve topped with salsa.

Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6

Tips:

  • Selecting the Right Flank Steak: Choose a flank steak with a deep red color and minimal marbling. Look for a steak that is about 1 inch thick and has a uniform shape.
  • Marinating the Flank Steak: Marinating the flank steak helps to tenderize it and infuse it with flavor. Use a marinade that contains acidic ingredients like citrus juice or vinegar, as well as herbs and spices. Marinate the steak for at least 30 minutes, or up to overnight.
  • Grilling the Flank Steak: Preheat your grill to high heat. Grill the flank steak for 5-7 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Let the steak rest for 10 minutes before slicing against the grain.
  • Making the Grilled Corn Salsa: Use fresh corn on the cob for the best flavor. Grill the corn until it is slightly charred and tender. Remove the kernels from the cob and combine them with diced tomatoes, onions, cilantro, and lime juice. Season the salsa to taste with salt and pepper.
  • Serving the Flank Steak with Grilled Corn Salsa: Slice the flank steak against the grain and serve it with the grilled corn salsa. You can also add other toppings like guacamole, sour cream, or shredded cheese.

Conclusion:

Flank steak with grilled corn salsa is a delicious and easy-to-make meal that is perfect for summer grilling. The flank steak is tender and flavorful, while the grilled corn salsa is a refreshing and flavorful complement. This dish is sure to be a hit at your next cookout or party.

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