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 as steak tacos!
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.
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Ingredient Notes
Flank Steak - This recipe works great with either flank steak or skirt steak.
Marinade - The tangy marinade is super simple and can be adjusted to you tastes.
Fresh Corn - Fresh sweet corn is best for this recipe, but you could substitute cooked frozen or canned corn instead for a simpler option.
Poblano Peppers - I love adding grilled poblanos to the salsa, but you could also substitute grilled jalapeños.
Avocados - Choose avocados that are just slightly firm so that they hold their shape better in the salsa.
Roasted Garlic - This is optional, but I love roasting some garlic to add to the salsa. You could also add 2 cloves on minced garlic instead.
The complete list of ingredients and amounts is located in the recipe card below.
Tips & Tricks
For the best flank steak, be sure to 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.
Grilled Flank Steak with Corn Avocado Salsa
In a large bowl, combine all the marinade ingredients. Taste and adjust seasonings if desired. Then add the flank steak to the marinade and cover. Let marinate in the fridge for a minimum of 2 hours, but preferably overnight (12-24 hours) for the best flavor!
Let the steak come up to room temperature for about 30 minutes before grilling.
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 diced avocado, diced red onion, sliced green onions, and cilantro.
Squeeze the roasted garlic cloves into a small bowl and whisk together with the olive oil, lime juice, salt, and pepper. 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 top with the corn and avocado salsa.
Serving Suggestions
This grilled flank steak with corn and avocado salsa is a delicious simple meal on its own, but you can serve it however you like! Some of my favorites are:
- Homemade Sourdough Tortillas
- Cilantro lime rice
- Cotija cheese
- Pico de Gallo
- Tomatilla salsa
- Mexican crema or sour cream
- Key Lime Margaritas
This fresh grilled corn and avocado salsa pairs beautifully with this steak but is also delicious on its own with chips!
Recipe FAQ's
Store the leftover steak and salsa separately in the fridge for up to 3 days.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Grilled Flank Steak with Corn & Avocado Salsa
Special Equipment
- grill or blackstone
Ingredients
Grilled Flank Steak
- 2 pounds flank steak
- ½ cup orange juice
- ¼ cup lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced or pressed
- ¼ cup fresh cilantro, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
Avocado Corn Salsa
- 3 ears fresh corn, shucked
- 1 head garlic
- 1 large poblano pepper
- 2 large avocados, diced
- ½ large red onion, diced (about ½ cup)
- ¼ cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Serve With
Instructions
- In a large bowl, combine all the marinade ingredients. Taste and adjust seasonings if desired. Then add the flank steak to the marinade and cover. Let marinate in the fridge for a minimum of 2 hours, but preferably overnight (12-24 hours) for the best flavor!
- Let the steak come up to room temperature for about 30 minutes before grilling.
- 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 diced avocado, diced red onion, sliced green onions, and cilantro.
- Squeeze the roasted garlic cloves into a small bowl and whisk together with the olive oil, lime juice, salt, and pepper. 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 top with the corn and avocado salsa.
Notes
Nutrition
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.
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