Grilled Flank Steak with Black Bean and Corn Salsa
"Juicy grilled flank steak served alongside a vibrant salsa made from fresh tomatoes, sweet corn, and hearty black beans—this dish is a quick and delicious option for any busy weeknight!"
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Ingredients
- 1 1/2 lb flank steak
- 1/2 tsp cumin
- 3 tbsp red onion
- 1 tsp olive oil
- 1/4 cup fresh squeezed lime juice
- 2 medium vine ripe tomatoes
- 1 cup canned black beans
- 1 cup grilled corn kernels
- 2 garlic cloves
- kosher salt and fresh pepper to taste
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- 2 tbsp finely minced cilantro
Instructions
- 1
Prepare the steak: Rub the flank steak with minced garlic, cumin, salt, and pepper, then allow it to sit for 5-10 minutes to absorb the flavors.
- 2
Create the salsa: In a medium mixing bowl, combine diced red onions, olive oil, lime juice, salt, and pepper. Allow the mixture to rest for a few minutes to meld the flavors.
- 3
Incorporate the remaining ingredients: Fold in diced tomatoes, black beans, corn, and chopped cilantro, then set the salsa aside.
- 4
Preheat the grill: Get your clean, lightly oiled indoor or outdoor grill ready by heating it to high temperature.
- 5
Grill the steak: Cook the flank steak on the high heat for 6-8 minutes per side, or until it reaches your preferred doneness. Use a probe thermometer to check that the thickest part of the steak reads between 130°F and 135°F for medium-rare to medium.
- 6
Allow the steak to rest: After grilling, let the meat sit for about 5 minutes before slicing to retain its juices.
- 7
Slice and serve: Cut the beef into thin strips against the grain, arrange it on a serving platter, and generously top with the corn, black bean, and tomato salsa.