Grilled Flank Steak Recipe

Sliced flank steak on a black slate plate topped with corn salsa.

5 from 11 votes

Fire up the grill for this easy to make and incredibly flavorful grilled flank steak. Covered in a simple marinade and then grilled to perfection, this will quickly be the only steak recipe you make over and over again.

Prep Time20

Cook Time10

Marinade Time1

Total Time1 30

Course: dinner

Cuisine: Grill

Diet: Gluten Free

Servings: servings

Calories: 444kcal

Author: Amanda Mason

Equipment

outdoor grill

Ingredients

Flank Steak Marinade

2 Tablespoons soy sauce,
2 Tablespoons lime juice, freshly squeezed
¼ cup olive oil
½ 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, chopped
½ red bell pepper, diced
½ green bell pepper, diced
1 tomato, diced
2 Tablespoons red onion, diced
¼ teaspoon cumin, ground
¼ teaspoon smoked Paprika
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 teaspoons lime juice, freshly squeezed
1 Tablespoons cilantro, chopped
Cotija Cheese, crumbled

Instructions

For The Mexican Corn Salad

Chop ½ the red and green peppers and dice the tomato. Dice the red onion until you have 2 Tablespoons. Add to a large bowl.
Add 2 cups of corn, 1 peeled and chopped avocado, ¼ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon of salt, ¼ teaspoon black pepper, 2 Tablespoons of olive oil, 2 teaspoons of lime juice, and 1 Tablespoon of chopped cilantro to the bowl with the peppers, tomato, and onion,
Mix well to combine. Store covered in the refrigerator until the steak is ready.

For The Flank Steak

Add 2 Tablespoons of soy sauce, 2 Tablespoons of lime juice, ¼ cup olive oil, ½ cup sliced onions, 1 Tablespoon minced garlic, 2 teaspoons of cumin, and 2 Tablespoons of chopped cilantro to a large bowl. Mix well to combine.
Put the raw meat and marinade in a gallon-size resealable plastic bag or container with a lid. Place in the refrigerator to marinate for a minimum of 2 hours, but preferably overnight (up to 12-24 hours).
Once it has finished marinating, start the grill and let it heat until it reaches a temperature of at least 400°F.
Grill for 5-6 minutes on each side to get a medium-rare doneness or until it reaches an internal temperature of 130°F. If you're going for more of a medium temperature, grill it for 6-7 minutes on each side.
Expert Tip! Remove the steak from the grill when it reaches 130°F because the internal steak temperature will continue to rise up to 5 degrees after the meat has been removed from the grill.
Once it has reached the internal desired doneness, remove the steak from the grill and let it rest on a plate for 5 minutes.
From there, slice the steak against the grain into thin slices, about ¼ inch in thickness.
Spoon the Mexican Corn Salad on top of the grilled steak. Squeeze fresh lime juice on top and add more crumbled Cotija cheese. Serve immediately.

Notes

Use different cuts of beef for this recipe such as flat iron or skirt steak.
Letting it rest after pulling it off the grill is important to ensure the steak maintains all that juiciness.
For best results, slice against the grain.
When making the Mexican corn salad, I use raw corn on the cob because it's so fresh and sweet. Simply rinse the corn and start slicing it off the cob into a bowl. Using raw corn is safe to at directly off the cob.
Skip the bottled lime juice and jarred minced garlic. Using fresh ingredients will provide the best flavor.

Nutrition