Grilled Flank Steak with Corn & Avocado Salsa

grilled flank steak topped with grilled corn avocado salsa.

Grilled Flank Steak with Corn & Avocado Salsa

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!

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Prep Time 30

Cook Time 30

Marinating Time 12

Total Time 13

Servings

Calories 852kcal

Author Kyleigh Sage

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

homemade sourdough tortillas

US Customary - Metric

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

Store the leftover steak and salsa separately in the fridge for up to 3 days.

Nutrition