Grilled Flank Steak with Roasted 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!
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.