I make this grilled flank steak every summer when corn is at its sweetest and tomatoes are bursting — it’s a fast, flavor-forward meal that eats like a celebration. A simple olive oil-and-seasoning rub plus high-heat grilling gives the steak a smoky crust while the spicy corn-and-tomato salsa brings brightness, texture, and a touch of heat. Serve it sliced thin and you’ve got a weeknight winner or an easy centerpiece for a casual dinner party. For a crisp side that plays well with the salsa, try this Autumn Harvest Honeycrisp Apple and Feta Salad.
Why you’ll love this dish
- Bold flavor with minimal fuss: the steak needs just salt, pepper, oil, and heat; the salsa does the heavy lifting for complexity.
- Fast to make: total active time is under 30 minutes once the grill is hot.
- Crowd-pleasing and versatile: great for family dinners, weekend cookouts, or slicing thin for tacos and grain bowls.
- Budget-friendly protein: flank steak is affordable and feeds several people when sliced properly.
“We served this at a backyard dinner and everyone raved — the salsa made the steak sing. Simple ingredients, maximum flavor.” — a happy cook
Why cook this at home? You control the doneness (no overcooked steak from takeout), you can tailor the salsa heat to taste, and it’s an easy way to show off peak summer produce.
I also like finishing leftovers into tacos the next day — quick, messy, and delicious. If you need a playful dessert for kids after, consider something whimsical like this Snowman Poop — a playful winter treat.
How this recipe comes together
Quick overview before you start:
- Heat the grill to medium-high so you get a good sear.
- Season the flank steak and grill about 6–8 minutes per side for medium-rare (adjust to taste).
- While the steak rests, toss together the corn-and-tomato salsa — it comes together in minutes.
- Slice the steak against the grain and spoon salsa on top.
This flow keeps the steak juicy (resting is essential) and the salsa bright. Plan to grill the steak first so it can rest while you finish the salsa.
What you’ll need
- 1 flank steak (about 1.5–2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup corn kernels (fresh or frozen; fresh is ideal for texture)
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 jalapeño, seeded and minced (keep some seeds if you like more heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon ground cumin
Substitution notes:
- Use skirt steak if you can’t find flank — cooking time and slicing against the grain remain the same.
- Swap poblano or serrano for jalapeño depending on desired heat.
- If you don’t have fresh corn, thawed frozen corn works fine — roast it briefly in a hot skillet for extra char.
Step-by-step instructions
- Preheat the grill to medium-high (around 400–450°F / 200–230°C). Oil the grates or brush the steak so it doesn’t stick.
- Pat the flank steak dry. Rub both sides with 2 tablespoons olive oil, then sprinkle evenly with 1 teaspoon salt and 1 teaspoon black pepper.
- Place the steak on the hot grill. Grill about 6–8 minutes per side for medium-rare, turning once. If you like medium, add a couple of minutes per side. Use an instant-read thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
- Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting lets the juices redistribute so slices stay juicy.
- While the steak rests, make the salsa: in a medium bowl combine 1 cup corn, 1 cup halved cherry tomatoes, 1 small diced red onion, 1 seeded and minced jalapeño, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1 teaspoon cumin. Toss gently and taste for seasoning — add a pinch of salt if needed.
- Slice the flank steak thinly against the grain (this is crucial for tenderness). Arrange on a platter and spoon the spicy corn and tomato salsa over the slices. Serve immediately.
Best ways to enjoy it
- Plate the steak slices on a wooden board and pile salsa down the center for a rustic presentation.
- Serve atop warm tortillas with avocado, crema, and cilantro for steak tacos.
- Pair with grilled vegetables (like zucchini and peppers), a simple rice pilaf, or the crisp Black and White Sliced Desserts if you want a clean, sweet finish.
- Wine pairing: a medium-bodied red like Malbec or Grenache stands up to the char and cumin; for beer, a light IPA or lager complements the salsa’s brightness.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking. Store steak slices and salsa separately in airtight containers for best texture.
- Keep in the fridge up to 3–4 days. Salsa will hold for 2–3 days before tomatoes get watery.
- To reheat steak: warm slices gently in a skillet with a splash of broth or oil over medium-low heat for 2–3 minutes, or briefly under a broiler. Avoid microwaving for long periods to prevent toughness.
- To freeze: place cooled, sliced steak in a freezer-safe bag with as much air removed as possible. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating. Salsa does not freeze well (tomato texture suffers).
Food safety note: always use a clean cutting board for cooked meat and separate boards for raw produce to avoid cross-contamination.
Pro chef tips
- Sear-first, finish-fast: a hot grill gives a better crust. If your steak is thicker than 1 inch, sear then move to a cooler part of the grill to finish.
- Salt ahead? You can salt the steak up to 1 hour before grilling for deeper flavor; don’t salt more than 24 hours early unless dry-brining in the fridge.
- Resting is non-negotiable: skipping rest squeezes juicy goodness onto the cutting board. Aim for 8–10 minutes.
- Slice thin and across the grain: flank steak fibers are long — short, thin slices = tender bites.
- Brightness balance: add more lime or a drizzle of extra-virgin olive oil to the salsa if it feels flat.
Creative twists
- Southwestern: add smoked paprika and black beans to the salsa; finish with crumbled cotija.
- Mango kick: swap half the tomatoes for diced mango for a sweet-heat contrast.
- Vegetarian swap: skip steak and grill thick-portobello mushrooms or a seasoned tofu slab; top with the same salsa.
- Smoky char: toss corn in a skillet to get charred kernels if you don’t have a grill.
- Make it a salad: slice steak on top of mixed greens, spoon salsa and a lime-cumin vinaigrette over everything.
Your questions answered
Q: How long does this take from start to finish?
A: With grill preheating, plan 30–40 minutes total: 10 minutes prep, 12–18 minutes grilling (depending on doneness), and 8–10 minutes resting while you finish the salsa.
Q: Can I make the salsa ahead?
A: Yes — make salsa up to 4 hours ahead and refrigerate. Bring it to near-room temp before serving to let flavors open. Avoid making it more than a day ahead to preserve tomato texture.
Q: Is flank steak tough? How do I keep it tender?
A: Flank is lean with long grain; slice thinly against the grain and don’t overcook. Marinating briefly or salting ahead can help, but proper slicing is the biggest factor.
Q: Can I cook this indoors?
A: Yes. Use a hot cast-iron skillet or grill pan. Sear 3–4 minutes per side, then finish in a 400°F oven if needed for thicker cuts. Watch for smoke — use your hood vent.
Q: What if I don’t like cilantro?
A: Swap cilantro for chopped parsley or basil, or omit entirely and add a bit more lime zest for brightness.
Conclusion
If you want a reliable, flavor-packed way to grill beef that showcases late-summer produce, this flank steak with spicy corn and tomato salsa is an excellent choice. For another take and inspiration, see this helpful version at Flank Steak with Corn Salsa – Chelsea’s Messy Apron: https://www.chelseasmessyapron.com/flank-steak-with-corn-salsa/
Grilled Flank Steak with Spicy Corn and Tomato Salsa
Ingredients
Method
- Preheat the grill to medium-high (around 400–450°F / 200–230°C). Oil the grates or brush the steak to prevent sticking.
- Pat the flank steak dry. Rub both sides with olive oil, then sprinkle evenly with salt and black pepper.
- Place the steak on the hot grill. Grill for about 6–8 minutes per side for medium-rare, turning once. Adjust cooking time for desired doneness.
- Remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 8–10 minutes.
- While the steak rests, in a medium bowl combine corn, halved cherry tomatoes, diced red onion, minced jalapeño, chopped cilantro, lime juice, and cumin. Toss gently and taste for seasoning.
- Slice the flank steak thinly against the grain. Arrange the slices on a platter and spoon the spicy corn and tomato salsa over the top. Serve immediately.