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Grill Flank Steak with Grill Corn Salsa
Bring flavor to the table with sweet corn, spicy jalapeño and a squeeze of lime in this juicy steak creation.
Grill-friendly weather alert! It’s the perfect week to make brisket
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Cooking for 4 people
Ingredients
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2 tbsp. olive oil, plus more for grill
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3 ears corn, shucked
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¼ red onion, finely chopped
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1 jalapeño, seeds removed, finely chopped
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1 pint cherry tomatoes, halved
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1 cup fresh cilantro, coarsely chopped
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⅓ cup fresh cilantro, coarsely chopped
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kosher salt, freshly ground pepper
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1 ½ lb. flank steak
1 Food Prep
- Shuck ears of corn. Finely chop red onion. Remove seeds and finely chop jalapeños. Halve cherry tomatoes. Coarsely chop fresh cilantro.
- Coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere.
2 Grill Prep
3 The Cook
- 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.
- 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 145°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.
Credit: Recipe created by Matt Groark (@groarkboysbbq on Instagram & @groarkboysbbq on TikTok) on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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