Grilled Flank Steak with Corn Tomato Salsa
Now that Memorial Day is over, it is officially summer in my book (even though I have been pretending it was summer since the end of April) and summer means grilling. This grilled flank steak with corn tomato salsa seriously brings out the best summer has to offer. With all the fresh summer produce starting to finally hit the shelves, I knew I had to create a corn and tomato salsa to bring out the best of summer. This steak is seasoned just perfectly and the cool, tangy salsa on top is perfect for a hot summer night.
Flank Steak with Corn Salsa
flank steak topped with a corn salsa that highlights the best that summer has to offer!
Ingredients
- 2 lb flank steak
- olive oil to coat steak
Rub
- 2 tbsp paprika
- 2 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp thyme
- 2 tsp salt
- 1 tsp pepper
Salsa
- 3 tomatoes diced
- 1 small jalapeno diced
- 1/2 sweet onion finely diced
- 2 small garlic cloves minced
- 1/4 cup parsley roughly chopped
- 3-4 ears corn grilled
- 2 tbsp lemon
- salt and pepper to taste
Instructions
- combine paprika, onion powder, cumin, thyme, salt and pepper in a small bowl
- brush flank steak with olive oil and then coat meat in the dry rub
- let steak sit 1-3 hours in the fridge
- with 1-2 hour rest time left (or longer), start corn salsa
- chop tomatoes then place chopped tomatoes in a colander in the sink and sprinkle with salt – this will help draw the moisture out of the tomatoes
- let the tomatoes rest in sink for about 30 minutes while chopping other veggies
- cut corn off the cob and then combine corn with tomatoes, jalapeno, onion, garlic, parsley and lemon juice – season with salt and pepper and then set aside, keeping salsa in the fridge until steak is ready to go
- when ready to grill, cook meat to desired temperature and then top with corn salsa before serving
You May Also Like
Skinny Red Velvet Cheesecake Bars
Skinny Jambalaya
