5 from 9 votes
Sliced grilled flank steak on a black cutting board topped with a Mexican corn salad.
Grilled Flank Steak with Mexican Corn Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Fire up the grill for this easy grilled flank steak with garlic lime marinade. Incredibly flavorful and topped with a Mexican corn salad that is healthy and made with fresh avocado and bell peppers. Melt in your mouth delicious!

Course: dinner
Cuisine: Mexican, Southwestern
Keyword: Corn Salad, Flank Steak, Gluten free, Grill, Mexican, Southwestern
Servings: 4 servings
Calories: 676 kcal
Author: Amanda Mason
Flank Steak Marinade
  • 2 Tablespoons soy sauce, (use gluten free brand)
  • 2 Tablespoons lime juice, freshly squeezed
  • 1/4 cup olive oil
  • 1/2 cup yellow onions, sliced
  • 1 Tablespoon garlic, minced
  • 2 teaspoons cumin, ground
  • 2 Tablespoons cilantro, chopped
  • 2 lb Flank Steak
Mexican Corn Salad
  • 2 cups corn kernels
  • 1 avocado
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tomato, diced
  • 2 Tablespoons red onion, diced
  • 1/4 teaspoon cumin, ground
  • 1/4 teaspoon smoked Paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons olive oil
  • 2 teaspoons lime juice, freshly squeezed
  • 1 Tablespoons cilantro, chopped
  • Cotija Cheese, crumbled
Mexican Corn Salad
  1. Chop the red and green peppers, dice the tomato and red onion and combine all the ingredients into a large bowl. 

  2. Stir well and store covered in the refrigerator until the steak is ready.

Flank Steak
  1. Combine all the marinade ingredients in a bowl and mix well.

  2. Please the flank steak and marinade in a large Ziplock baggie and place in the refrigerator to marinate for a minimum of 3 hours, but preferably overnight.

  3. Once the steak has finished marinating, start the grill and let it heat until it reaches a temperature of at least 400 degrees. To grill your flank steak, I typically grill it for 6-7 minutes on each side to get more of a medium doneness. If you're going for more of a medium rare, grill for 5-6 minutes on each side.

  4. Once the steak has reached the internal desired doneness, pull the steak off the grill and let it rest on a plate for about 10 minutes. 

  5. From there, grab a sharp knife and slice your steak against the grain into thin slices. 

  6. Spoon the Mexican Corn Salad across the steak. Squeeze fresh lime juice on top of your steak and top with crumbled Cotija cheese.

Nutrition Facts
Grilled Flank Steak with Mexican Corn Salad
Amount Per Serving (4 ounces)
Calories 676 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 8g50%
Cholesterol 136mg45%
Sodium 930mg40%
Potassium 1326mg38%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 6g7%
Protein 53g106%
Vitamin A 975IU20%
Vitamin C 46.9mg57%
Calcium 78mg8%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.