Grilled Flank Steak with Corn & Avocado Salsa Recipe
If there’s ever a dish that captures the vibrant spirit of summer grilling, it’s Grilled Flank Steak with Corn & Avocado Salsa. This recipe is all about juicy, charred steak topped with a riot of colors and flavors: sweet corn, creamy avocado, smoky poblano, and the kind of zesty freshness that makes every bite sing. Whether you’re feeding a crowd or treating yourself on a sunny weekend, this dish just begs to be shared—and trust me, the salsa alone could steal the show.
Ingredients You’ll Need
The beauty of Grilled Flank Steak with Corn & Avocado Salsa is how each ingredient does heavy lifting in the flavor department. These simple staples, thoughtfully prepped, come together for spectacular results—don’t skip the details; they truly matter here!
- Flank steak (2 pounds): Choose a well-marbled cut for the juiciest, most flavorful results.
- Orange juice (1/2 cup): Adds a natural sweetness and helps tenderize the steak.
- Lime juice (1/4 cup + 2 tbsp): Provides a zippy tang that brightens both the marinade and salsa.
- Olive oil (2 tbsp for marinade + 1/4 cup for salsa): Ensures a luscious texture and helps carry flavors.
- Garlic (4 cloves for marinade + 1 head for salsa): Goes in both the steak marinade and gets roasted for an irresistibly mellow note in the salsa.
- Fresh cilantro (1/4 cup for marinade + 1/4 cup for salsa): Brings herby brightness and a pop of green to every bite.
- Kosher salt (2 tsp for marinade + 1 tsp for salsa): Crucial for drawing out all the best flavors.
- Black pepper (1/2 tsp for marinade + 1/2 tsp for salsa): Adds just the right amount of bite.
- Ancho chili powder (2 tsp): Weaves in gentle smokiness and depth.
- Cumin (2 tsp): Infuses an earthy, warm note your palate will love.
- Fresh corn (3 ears): Grilled and cut off the cob for unequaled sweetness and crunch.
- Poblano pepper (1 large): Lends a mild, smoky kick without overwhelming the rest.
- Avocados (2 large, diced): Their creaminess balances the charred and zesty elements.
- Red onion (1/2 large, diced): Pops in little bursts of sharp, sweet crunch.
- Green onions (2, thinly sliced): Add a gentle oniony zip and fresh color.
- Homemade sourdough tortillas: The perfect (and very optional) way to scoop up every last bite.
How to Make Grilled Flank Steak with Corn & Avocado Salsa
Step 1: Marinate the Steak
In a large bowl, whisk together the orange juice, 1/4 cup lime juice, 2 tablespoons olive oil, minced garlic, 1/4 cup chopped cilantro, kosher salt, black pepper, ancho chili powder, and cumin. This aromatic marinade is what gives the flank steak its flavor kick. Add the steak, ensuring it’s well-coated, then cover and refrigerate. Let it marinate for at least 2 hours, but for maximum flavor, plan ahead and marinate overnight—you’ll never regret the wait!
Step 2: Bring Steak to Room Temperature
About 30 minutes before you’re ready to grill, take the steak out of the fridge. Letting it come to room temp helps it cook more evenly and stay succulent—worth the extra patience before the main event.
Step 3: Prep and Preheat the Grill
Heat your grill to a blazing 500°F. Getting the grill nice and hot ensures you achieve a beautiful sear and those irresistible grill marks that really make Grilled Flank Steak with Corn & Avocado Salsa feel like a celebration.
Step 4: Roast the Garlic
Slice the top off a whole garlic head to expose the cloves, drizzle with olive oil, sprinkle with a pinch of salt, and wrap snugly in foil. Grill for 20-30 minutes until the cloves turn soft and golden. The transformation here lends the salsa its sweet, mellow, almost buttery undercurrent.
Step 5: Grill the Corn
Lightly brush the shucked corn with olive oil, then season with salt and pepper. Grill the ears for 10-15 minutes, turning occasionally as kernels begin to char lightly. Once cool to the touch, slice the kernels off the cob—this is your ticket to sweet, smoky perfection in every scoop of salsa.
Step 6: Char the Poblano Pepper
Pop the whole poblano onto the grill for 5-10 minutes, turning so all sides get a light, blistered char. Once it’s cooled, remove the stem and roughly chop—these tender bits will lend a gentle heat and touch of smokiness.
Step 7: Assemble the Salsa
In a large bowl, combine the grilled corn kernels, chopped poblano, diced avocados, diced red onion, thinly sliced green onions, and the remaining 1/4 cup cilantro. This vibrant pile-up is truly the heart and soul of Grilled Flank Steak with Corn & Avocado Salsa.
Step 8: Make the Roasted Garlic Dressing
Squeeze the caramelized cloves from the roasted garlic into a small bowl. Whisk together with 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Pour over the salsa, then gently toss to combine—go easy, so you don’t lose the beautiful avocado cubes!
Step 9: Grill and Rest the Steak
Place the marinated steak on the grill and cook for 3-5 minutes per side, aiming for a perfect pink medium rare (about 130°F internally). Remove from the grill and let it rest for a solid 10 minutes so the juices settle and every slice stays wildly juicy.
Step 10: Slice and Serve
Finally, slice the steak against the grain to maximize tenderness, then spoon that gloriously chunky corn and avocado salsa over the top. Every piece should get a bit of green, gold, and smoky char—this is the essence of Grilled Flank Steak with Corn & Avocado Salsa on full, irresistible display.
How to Serve Grilled Flank Steak with Corn & Avocado Salsa
Garnishes
A shower of fresh cilantro or thinly sliced green onions on top gives this platter restaurant-level flair. For extra zip, lime wedges on the side let everyone punch up the tang to their liking. I also love a sprinkle of flaky sea salt right before serving—it takes flavors over the top.
Side Dishes
Keep it fresh and simple: a crisp green salad, grilled veggies, or creamy black beans all work wonders. And don’t forget those warm sourdough tortillas—they’re magic for scooping up steak and salsa. If you’re in the mood for a bigger spread, a citrusy slaw and rice pilaf fit right in.
Creative Ways to Present
This dish dazzles on a big wooden board, steak slices fanned beneath generous heaps of salsa. For casual gatherings, tuck everything into tortillas for DIY steak tacos. Or try it as a bowl over fluffy rice with extra salsa on top—Grilled Flank Steak with Corn & Avocado Salsa is endlessly versatile.
Make Ahead and Storage
Storing Leftovers
Any leftover steak and salsa should be kept in separate airtight containers in the fridge. The salsa is best enjoyed within a day—avocado can brown a bit, but a squeeze of lime over the top helps keep it fresh and vibrant.
Freezing
The steak freezes beautifully: simply wrap slices tightly in foil and pop them in a zip-top bag for up to 2 months. The salsa, however, isn’t a candidate for freezing since the avocados and veggies can turn mushy after thawing—better to enjoy it fresh!
Reheating
To warm the steak, place slices on a baking sheet, cover with foil, and heat in a 300°F oven until just warmed through. Avoid microwaving the salsa; if you have leftovers, serve it cold or let it come to room temp for a burst of flavor alongside the reheated steak.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak truly shines in this recipe for its flavor and texture, you can swap in skirt steak or even hanger steak if preferred. Just adjust cooking times, as thinner cuts may grill faster.
What if I don’t have a grill?
No worries! You can use a cast-iron skillet or grill pan on your stovetop to sear the steak and char the veggies. It might lack a bit of smokiness, but you’ll still achieve delicious results.
How do I know when the steak is done?
A meat thermometer is your best friend. For grilled flank steak, aim for 130°F for medium rare. The steak will continue to cook slightly as it rests, so don’t overdo it on the grill.
Can I make the salsa ahead of time?
Yes and no. The dressing and veggies can be prepped a few hours ahead, but wait to add the avocado until just before serving to keep the salsa perky and green.
Is Grilled Flank Steak with Corn & Avocado Salsa gluten-free?
It sure is, as long as you serve it without flour tortillas (corn, lettuce wraps, or a bowl presentation work great). All the other ingredients are naturally gluten-free.
Final Thoughts
You’re going to fall hard for Grilled Flank Steak with Corn & Avocado Salsa—the colors, textures, and bold summer flavors are total crowd-pleasers. Gather your friends, fire up the grill, and make this your new go-to recipe whenever you want a meal that’s equal parts impressive and effortlessly joyful. I can’t wait for you to give it a try!
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Grilled Flank Steak with Corn & Avocado Salsa Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Grilled Flank Steak with Corn & Avocado Salsa is a delicious and satisfying dish perfect for a summer barbecue or a flavorful weeknight dinner. The marinated flank steak is grilled to perfection and served with a refreshing corn and avocado salsa.
Ingredients
Marinade:
- 2 pounds flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 4 cloves garlic (minced or pressed)
- 1/4 cup fresh cilantro (chopped)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
Corn & Avocado Salsa:
- 3 ears fresh corn (shucked)
- 1 head garlic
- 1 large poblano pepper
- 2 large avocados (diced)
- 1/2 large red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 2 green onions (thinly sliced)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Additional:
- homemade sourdough tortillas
Instructions
- Marinate the Steak: Combine all marinade ingredients in a bowl. Add the flank steak, cover, and marinate in the fridge for at least 2 hours.
- Prepare the Grill: Preheat grill to 500°F.
- Grill the Garlic: Cut the top off the head of garlic, drizzle with oil, wrap in foil, and grill for 20-30 minutes.
- Grill the Corn: Lightly oil and season corn, grill for 10-15 minutes, then cut kernels off the cob.
- Grill the Poblano: Grill poblano pepper for 5-10 minutes, chop after charring.
- Make the Salsa: Mix corn, chopped poblano, avocado, red onion, green onions, and cilantro in a bowl.
- Prepare Dressing: Squeeze roasted garlic into a bowl, mix with olive oil, lime juice, salt, and pepper. Pour over salsa and toss gently.
- Grill the Steak: Grill the marinated steak for 3-5 minutes per side until medium rare. Rest for 10 minutes before slicing.
- Serve: Slice steak against the grain and top with corn and avocado salsa. Serve with homemade sourdough tortillas.
Notes
- Mix and match seasonings in the marinade to suit your taste preferences.
- Adjust grilling times based on desired doneness of the steak.
- Feel free to add extra heat with additional chili powder or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
Keywords: grilled flank steak, corn avocado salsa, BBQ recipe, summer grilling, Tex-Mex cuisine
