Grilled Flank Steak with a flavorful tomato, corn and black bean salsa is an easy, summer 30-minute weeknight dish!
- 1 1/2 lb flank steak
- 1/2 tsp cumin
- 2 garlic cloves, crushed
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
For the black bean, corn and tomatoes:
- 3 tbsp red onion, minced
- 1 tsp olive oil
- 1/4 cup fresh squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 cup canned black beans, drained and rinsed
- 1 cups frozen corn kernels, fresh is fine
- 2 tbsp finely minced cilantro
- kosher salt and fresh pepper to taste
- Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes
- Make the salsa: Meanwhile, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.
- Add tomatoes, black beans, corn cilantro and set aside.
- Preheat the grill: Heat a clean lightly greased indoor or outdoor grill on high heat.
- Grill the steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Until a probe thermometer inserted into the thickest part of the steak registers 130°-135°F for medium to medium rare.
- Let the meat rest about 5 minutes before slicing.
- Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salsa.
Variations and Tips: In this Tex Mex version, the flavors can be easily tweaked to suit your family’s taste.
Make it Spicy with some chopped jalapenos. Sweet it by adding some chopped pineapple. Make it Whole30 by swapping the corn and beans for a simple pico de gallo. Make ahead. Season the steak and make the salsa a day ahead, if needed.