Get ready to transform your dinner table into a Mexican-inspired culinary paradise with this mouthwatering Grilled Flank Steak with Mexican Corn Salad! Imagine tender, perfectly seasoned steak with a charred exterior, paired with a vibrant, zesty corn salad that brings explosive flavors in every single bite. This isn't just a recipe - it's a flavor journey that will transport you straight to the heart of Mexico, all from the comfort of your own grill.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups corn (fresh or frozen)
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- In a small bowl, mix olive oil, cumin, chili powder, salt, and pepper to create a marinade. Rub the mixture evenly over both sides of the flank steak.
- Preheat grill to high heat (around 450-500°F). Clean and oil grill grates to prevent sticking.
- Place steak on hot grill and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- While steak is grilling, prepare corn salad. If using fresh corn, grill corn ears for 3-4 minutes, turning occasionally. If using frozen corn, sauté in a skillet until lightly charred.
- In a mixing bowl, combine grilled or sautéed corn, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well to create the Mexican corn salad.
- Remove steak from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steak against the grain into thin strips for maximum tenderness.
- Plate the sliced steak and serve alongside the Mexican corn salad. Garnish with additional cilantro if desired.
Tips
- Temperature is Key: Always let your steak come to room temperature before grilling to ensure even cooking and maximum tenderness.
- Marinade Magic: Don't rush the seasoning - let the spices (cumin and chili powder) sit on the meat for at least 15-20 minutes before grilling to enhance flavor penetration.
- Grill Mastery: Use a meat thermometer for precise doneness. For medium-rare, aim for an internal temperature of 135°F.
- Resting Ritual: Never skip the 5-7 minute resting period after grilling. This allows meat juices to redistribute, ensuring a juicy, succulent steak.
- Cutting Technique: Always slice against the grain to guarantee the most tender, melt-in-your-mouth texture.
- Corn Salad Pro Tip: For extra smokiness, char your corn directly on the grill before mixing into the salad.
Nutrition Facts
Calories: 858kcal
Carbohydrates: g
Protein: 144g
Fat: 49g
Saturated Fat: 19g
Cholesterol: 420mg
