One of my favorite summer meals is this grilled flank steak with roasted corn and avocado salsa! You can serve it with rice and grilled veggies, on top of a salad, or with homemade sourdough tortillas for steak tacos or fajitas!
It's super easy to make this entire recipe on the grill! Don't have a grill? No problem! I just got this Cast Iron Grill Pan* and I love it! So if it's raining or I'm feeling lazy, I just use my grill pan instead. Just note that cook times may be slightly longer than on the grill.
You can even heat up your tortillas on the grill!
Grilled Flank Steak
I like using flank steak or skirt steak for grilling/for tacos but you can use whatever cut of meat you have! For the best flank steak, follow these quick tips!
- Marinate your steak for 12-24 hours for the most tender and flavorful results!
- Cook over very high heat! Make sure your grill is heated between 450°F and 500°F so that you can get a nice sear on the outside of the steak.
- Use a probe thermometer* to cook your steak to the perfect temperature!
- 120-130°F for rare
- 130-135°F for medium rare
- 135-145°F for medium
- 145-155°F for medium well
- Let the flank steak rest for at least 10 minutes after grilling and then slice against the grain.
Roasted Corn & Avocado Salsa
This fresh, roasted salsa just screams summer! It pairs beautifully with this steak but is also delicious on it's own with chips!
Since we're already grilling the steak, I like to also grill the corn, poblano, and garlic for extra flavor! After the veggies are grilled, just toss them with a little olive oil and lime juice for this super fresh summer salsa!
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Grilled Flank Steak with Roasted Corn & Avocado Salsa
Grilled Flank Steak
Avocado Corn Salsa
- homemade sourdough tortillas
- cotija cheese
- Add steak and marinade ingredients to ziploc bag or covered bowl and marinate at least 2 hours, but preferably 12-24 hours.
- Heat grill to 500°F.
- Cut the top off the head of garlic so that the cloves are exposed. Drizzle with a little bit of olive oil and a sprinkle of salt. Then tightly wrap in aluminum foil and place on the grill for 20-30 minutes or until golden brown.
- Lightly brush the corn with olive oil and sprinkle with salt and pepper. Grill for 10-15 minutes or until cooked through and just starting to char. Once cool enough to touch, cut the kernels from the cob.
- Place the poblano pepper on the grill for 5-10 minutes or until just lightly charred. Discard the stem and then roughly chop.
- Once the veggies are cooked and chopped, add to a large bowl with the red onion, avocado, cilantro, and green onions.
- Squeeze the roasted garlic cloves into a small bowl and whisk together with the olive oil, lime juice, salt, pepper, and cayenne. Pour over the vegetables and gently toss to combine.
- Place the steak on the grill and cook at 500°F for 3-5 minutes per side (internal temp of 130°F for medium rare). Remove from the grill and let rest for at least 10 minutes before slicing.
- Slice the steak against the grain and serve with salsa and tortillas.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.