Grilled Flank Steak with Charred Corn & Avocado Salsa

Grilled Flank Steak with Charred Corn & Avocado Salsa ingredients

• 1.5 lbs Flank Steak
• 2 tbsp Olive Oil
• 2 tbsp Lime Juice
• 1 tsp Chili Powder
• 1 tsp Cumin
• 0.5 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 cups Corn Kernels (fresh or frozen, thawed)
• 0.25 cup Red Onion, finely diced
• 1 large Avocado, diced
• 0.25 cup Cilantro, chopped
• 2 tbsp Lime Juice
• 1 Jalapeño, minced (optional)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

How to make Grilled Flank Steak with Charred Corn & Avocado Salsa

1. Prepare the steak marinade: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Pat the flank steak dry with paper towels to ensure a good sear. Place the steak in a shallow dish or a zip-top bag and pour the marinade over it. Ensure the steak is fully coated, then marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
3. While the steak marinates, prepare the salsa ingredients. Heat a large cast-iron skillet or grill pan over medium-high heat. Add the 2 cups of corn kernels and cook, stirring occasionally, until charred in spots, about 5-7 minutes. Transfer the charred corn to a medium bowl.
4. To the bowl with charred corn, add the 1/4 cup finely diced red onion, 1 large diced avocado, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1 minced jalapeño (if using). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently stir to combine, then set aside.
5. Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
6. Remove the flank steak from the marinade, letting any excess drip off. Place the steak directly on the hot grill.
7. Grill for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Flank steak is thin, so it cooks quickly.
8. Once cooked, transfer the flank steak to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. Slice the flank steak thinly against the grain. This is crucial for tenderness, as flank steak has long muscle fibers.
10. Arrange the sliced steak on a platter and spoon a generous amount of the charred corn and avocado salsa over the top. Serve immediately.

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