Grilled Flank Steak with Fresh Corn Salsa

Experience the perfect blend of smoky flavors and fresh textures with our easy-to-make, spice-rubbed Flank Steak with Corn Salsa. This vibrant dish is packed with mouthwatering flavors, making it the ultimate healthy and quick summer weeknight meal.

Searching for a meal that offers both incredible taste and nutritional benefits? Look no further than this delightful Flank Steak with Corn Salsa. With its generous helping of fresh vegetables, healthy fats from ripe avocado, and a substantial protein boost from the perfectly grilled steak, this dish is a complete meal on its own. It requires minimal side dishes, streamlining your meal prep. However, if you’re keen to add more greens or a refreshing beverage to complete your warm-weather feast, consider pairing it with a light Mandarin Orange Salad or a glass of crisp Peach Lemonade. Each option complements the dish beautifully, enhancing its summery appeal and making every bite a celebration of fresh, seasonal ingredients.

Flank Steak with Corn Salsa: Your New Favorite Weeknight Dinner

Some recipes demand numerous revisions before they’re deemed perfect enough to share, but this Flank Steak with Corn Salsa was a runaway success from the very first attempt. Adapting the sensational corn salsa from our highly popular Grilled Chicken and Corn Salsa recipe, I served this exquisite meal to my family, and it vanished in minutes! Its immediate popularity was no fluke; when I recreated it days later for photography, it was once again devoured by my enthusiastic family and a visiting sister. To call it a “hit” would be an understatement – it’s a culinary sensation!

Despite its gourmet presentation, this recipe is surprisingly simple to prepare. It comes together quickly, making it ideal for busy weeknights. The best part? All the cooking is done on the grill, keeping the kitchen cool and clean, which is especially appreciated during warmer months. While the flank steak sizzles to perfection, the vibrant corn salsa can be whipped up in parallel. This efficient process means a delicious, hearty dinner can be on your table in 30 minutes or less. There’s no lengthy steak marinating time required, and the actual cook time for a perfectly medium-rare flank steak is a mere 8-10 minutes. This combination of speed, flavor, and ease makes it an indispensable addition to your recipe rotation.

Expert Tips for Grilling Flank Steak to Perfection

Mastering the art of grilling flank steak is simpler than you might think. A few key techniques can elevate your steak from good to absolutely unforgettable, ensuring a tender, juicy, and flavor-packed result every time. These tips are crucial for maximizing the natural deliciousness of flank steak and achieving that perfect charred exterior.

• Preheat Your Grill Thoroughly: Before you even think about placing your steak on the grates, ensure your grill is fully heated to a high temperature, around 450°F (232°C). High heat is essential for searing the surface of the meat quickly. This immediate contact with intense heat creates a beautiful, flavorful crust, locking in the juices and preventing the steak from drying out. A properly seared steak is the secret to a moist and succulent interior with an amazing, smoky char.
• Utilize a Meat Thermometer: The only surefire way to achieve your desired level of doneness is by using a reliable meat thermometer. While cooking times can vary based on steak thickness and grill heat, internal temperature is the ultimate indicator. Insert the thermometer into the thickest part of the steak, avoiding any bones, to get an accurate reading. This precision ensures your steak is cooked exactly to your personal preference, preventing overcooking and preserving its delicate texture and flavor.
• Allow the Steak to Rest: Patience is a virtue, especially after grilling. Once your flank steak is cooked, resist the urge to slice into it immediately. Instead, transfer it to a cutting board, loosely tent it with foil, and let it rest for 5-10 minutes. This critical resting period allows the juices, which have been drawn to the center of the steak during cooking, to redistribute evenly throughout the meat. The result is a significantly juicier and more flavorful steak. Skipping this step often leads to a dry, less enjoyable outcome.
• Slice Against the Grain for Tenderness: Flank steak, also known as London Broil, is a lean cut of meat that can sometimes be tough if not prepared correctly. The trick to ensuring its tenderness lies in how you slice it. Always cut the cooked steak against the grain. The “grain” refers to the long, visible muscle fibers running through the meat. By slicing perpendicularly to these fibers, you shorten them, making the steak much easier to chew and enjoy. Thin slices are particularly important for flank steak to maximize its tenderness. This simple technique can dramatically improve the eating experience.

Achieving Your Ideal Flank Steak Doneness: A Temperature Guide

The perfect doneness for flank steak is a matter of personal preference, but generally, this cut shines when cooked to medium-rare. Pushing it beyond medium can sometimes compromise its flavor and texture, leading to a less tender result. However, the ultimate goal is to cook your steak exactly how you like it! Below is a comprehensive guide to internal temperatures for various levels of steak doneness, ensuring you can hit your sweet spot every time.

Before placing your steak on the grill, ensure it’s fully preheated to a consistent 450 degrees F (232°C). Maintaining this temperature throughout the grilling process is key for even cooking and a beautiful sear.

• Rare: 120-125 degrees F (49-52°C) – Very red, cool center.
• Medium-Rare: 135 degrees F (57°C) – Red, warm center. Typically achieved by grilling for about 4-5 minutes on one side, then another 4-5 minutes on the other. This is often considered the ideal doneness for flank steak due to its balance of tenderness and juiciness.
• Medium: 140 degrees F (60°C) – Pink, warm center. This usually takes about 5-7 minutes on the first side and 3-5 minutes on the second side.
• Medium-Well: 150 degrees F (66°C) – Slightly pink center. Expect approximately 8-10 minutes on one side, followed by 3-5 minutes on the other.
• Well-Done: 160-175 degrees F (71-79°C) – Little to no pink. While achievable, cooking flank steak to well-done can result in a tougher texture.

Remember that precise cooking times are always approximate and depend heavily on your steak’s thickness, the specific model and efficiency of your grill, and the actual, consistent temperature maintained during grilling.

Crafting the Perfect Avocado Corn Salsa: Techniques and Secrets

The vibrant avocado corn salsa is truly the star that elevates this flank steak dish, adding a burst of freshness, color, and incredible flavor. Achieving the perfect salsa is all about selecting the right ingredients and employing simple techniques. Here’s how to create a salsa that perfectly complements your grilled steak:

• Grilling the Corn for Enhanced Flavor: While raw corn works, grilling it adds an incredible depth of smoky sweetness and char that transforms the salsa. Since your grill will already be hot for the steak, it’s incredibly efficient to cook the corn at the same time.
  • How to Grill Corn: Start by peeling back the husks and removing all the silk. Lightly rub each ear of corn with a neutral vegetable or olive oil, then sprinkle generously with salt and pepper. Place the seasoned corn directly on your preheated grill (400-450 degrees F or 200-230°C). Grill for about 10-12 minutes total, rotating every 3-4 minutes, until the kernels are bright yellow, slightly tender, and beautifully charred in spots. No outdoor grill? A grill pan works wonderfully indoors!
• Allow Corn to Cool: Once grilled, let the corn cool down a bit before you cut it off the cob. For the best salsa texture and to prevent it from “cooking” the other delicate ingredients, the corn should ideally be at room temperature when mixed in.
• Choose a Perfectly Ripe Avocado: The creamy texture and subtle richness of ripe avocado are indispensable to this salsa, adding a luxurious mouthfeel and balancing the other flavors. For the best results, always use a perfectly ripe avocado.
  • How to Tell if an Avocado is Ripe: Gently press around the stem end of the avocado (not directly on the stem). If it yields slightly to gentle pressure, feeling similar to the tip of your nose, it’s ripe and ready. Avoid avocados that feel mushy or have dark sunken spots, as these are signs of being overripe.
• Don’t Skimp on Fresh Lime Juice: Fresh lime juice is more than just a flavor enhancer; it’s a critical component. Its bright acidity acts as a natural “flavor bridge,” pulling all the individual ingredients together into a harmonious blend. Furthermore, the acid in lime juice helps to prevent the avocado from browning too quickly, keeping your salsa visually appealing and fresh for longer.
• Season Gradually and to Taste: Salt is a magical ingredient that can amplify the flavors of both the steak and the salsa. If you feel any element of your dish is lacking, a quick sprinkle of sea salt can often make a profound difference. It’s crucial to season as you go and taste frequently. Since the steak rub contains salt and the corn is also seasoned during grilling, add salt to the salsa slowly, adjusting to your personal preference, to ensure you don’t overdo it. Balance is key.

Customizing Your Flank Steak and Corn Salsa Experience

This recipe is incredibly versatile, allowing for easy adjustments to suit various tastes and preferences. Whether you prefer a milder flavor profile or want to streamline your prep, these tips will help you tailor the dish to your liking, ensuring a perfect meal every time.

• Adjusting the Heat Level: The current recipe offers a balanced, fairly mild heat, but you can easily modify it. If you prefer even less heat, opt for a milder chili powder like McCormick® for the steak rub, which is known for its gentle warmth. For the salsa, simply omit the finely minced jalapeño and/or the crushed red pepper flakes entirely. If you crave more spice, you can increase the amount of jalapeño and red pepper flakes, or even add a pinch of cayenne pepper to the steak rub for an extra kick.
• Saving Valuable Prep Time: In a rush? There are simple shortcuts that won’t compromise flavor. Instead of mincing fresh garlic, use high-quality pre-minced garlic from a jar. For juicing limes, a robust citrus juicer will make quick work of extracting every last drop of juice, turning a potentially messy task into a breeze. These small time-savers add up, making this quick dinner even quicker!
• Uniformity for Best Texture and Flavor: When preparing the corn salsa, aim to cut all your ingredients—avocados, red onion, red bell pepper, and jalapeño—into similar, small dice. This uniformity isn’t just for aesthetics; it ensures that each spoonful of salsa delivers a harmonious blend of flavors and textures. When all components are similarly sized, they integrate better, and you get a balanced taste experience in every bite, preventing any single ingredient from dominating.

Explore More Delicious Grilled Recipes

If you’ve fallen in love with the flavors of grilled steak and fresh salsa, you’re in luck! Our collection features a variety of other fantastic grilled dishes that are perfect for any occasion. From hearty salads to savory chicken, these recipes promise to keep your grill fired up and your taste buds delighted all season long.

• Steak Salad Recipe with a zesty lemon-cilantro dressing, a perfect light yet satisfying meal.
• Cilantro Lime Chicken paired with a sweet and tangy mango salsa, bringing a taste of the tropics to your table.
• Flat Iron Steak served with a rich and savory sun-dried tomato sauce, a truly elevated dining experience.
• Chicken and Wild Rice complemented by grilled sweet potatoes, offering a comforting and wholesome meal.
• Steak Fajitas loaded with colorful bell peppers and onions, perfect for a fun and interactive family dinner.

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5 from 4 votes

Flank Steak with Corn Salsa

By
Chelsea Lords

Spice-rubbed Flank Steak with Corn Salsa is fresh, flavorful, and easy—perfect for a summer weeknight dinner!

Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Servings:
4 servings

Equipment

• Grill

Ingredients

Steak

• 1-1/2 up to 2 pounds flank steak
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon ground chili powder
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons pepper
• 1-1/2 tablespoons light brown sugar firmly packed
• 2 tablespoons olive oil divided

Corn Salsa

• 3 ears sweet corn
• Olive oil
• Salt and pepper
• 1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
• 1/4 cup finely diced red onion
• 3/4 cup finely diced red bell pepper
• 1/3 cup finely chopped cilantro plus more for serving if desired
• 1 teaspoon ground cumin
• 1 tablespoon finely minced jalapeño
• 1 tablespoon minced garlic
• 2 limes plus more lime wedges for serving if desired
• 1 to 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes optional

Instructions

1. Preheat your grill to a robust 450°F (232°C). Once it’s fully heated, give the grill grates a thorough cleaning with a wire brush to remove any residue. Then, liberally oil the grill; a simple method is to drench a paper towel in canola or vegetable oil, hold it with tongs, and rub it over the hot grates. This prepares a non-stick surface for both your corn and steak.
2. For the corn, remove the husks and discard any silk. Drizzle the ears with olive oil and lightly sprinkle with salt and pepper, ensuring all sides are coated. Place the seasoned corn directly on the heated, oiled grill over direct heat. Grill the corn for approximately 10–12 minutes in total, rotating it every 3–4 minutes, until the kernels are bright in color and exhibit a lovely, light char. Once grilled, set the corn aside to cool before carefully cutting the kernels off the cob.
3. Now, prepare the flank steak. In a small bowl, combine the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and firmly packed brown sugar to create your spice rub. Remove the flank steak from its packaging and pat it thoroughly dry with a paper towel; this step is crucial for achieving a good sear. Drizzle 1 tablespoon of olive oil over one side of the steak, then sprinkle half of the spice rub evenly over it, gently pressing it into the meat. Flip the steak, drizzle the remaining 1 tablespoon of oil on the other side, and apply the rest of the rub, pressing it in firmly.
4. Carefully place the spice-rubbed steak directly onto the preheated grill. Cook for 4–5 minutes per side for medium-rare, aiming for an internal temperature of 130–135°F (54-57°C). For medium doneness, cook until the internal temperature reaches 145°F (63°C). A meat thermometer is highly recommended for accuracy. (On my grill, 4 minutes per side at 450°F typically yields a perfect medium-rare.) Once cooked to your liking, transfer the steak to a cutting board, tent it loosely with foil, and allow it to rest for 5–10 minutes. After resting, slice the steak very thinly against the grain (refer to Note 1 in the recipe notes below for detailed guidance).
5. While the steak rests, assemble your vibrant salsa. Slice the cooled corn kernels off the cob and transfer them to a large mixing bowl. Dice the avocados, red onion, red bell pepper, and cilantro finely, then add them to the corn. Into the bowl, add 1 tablespoon of olive oil, 1/4 cup of fresh lime juice, ground cumin, minced jalapeño, and minced garlic. If you desire a touch more heat, mix in 1/4 teaspoon of crushed red pepper flakes. Gently toss all the ingredients together until well combined. Season the salsa with salt and pepper to taste (I typically add 1/4 teaspoon of each), and toss again. Serve the refreshing corn salsa generously over the thinly sliced flank steak. For an extra flourish, you can drizzle everything with an additional tablespoon of olive oil and garnish with extra cilantro and lime wedges, if desired.

Recipe Notes

Note 1: Understanding “Against the Grain” Slicing: To ensure your flank steak is as tender as possible, it’s crucial to slice it against the grain. Begin by identifying the long, parallel muscle fibers running along the steak. Once you’ve located this “grain,” use a sharp knife to slice perpendicular to these fibers. This technique shortens the muscle fibers, making the meat significantly easier to chew and more enjoyable.

Storage Instructions: Any leftover Spice-rubbed Flank Steak with Corn Salsa can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, it’s best to store the salsa separately from the steak. If you plan for longer storage, the cooked steak (without the salsa) freezes exceptionally well for up to 3 months. To reheat, gently warm the steak in the microwave or on a skillet until just heated through.

Nutrition

Serving: 1serving |
Calories: 367kcal |
Carbohydrates: 10g |
Protein: 37g |
Fat: 19g |
Saturated Fat: 5g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 11g |
Cholesterol: 102mg |
Sodium: 95mg |
Potassium: 730mg |
Fiber: 2g |
Sugar: 6g |
Vitamin A: 1031IU |
Vitamin C: 46mg |
Calcium: 60mg |
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.