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Sliced grilled flank steak on a black cutting board topped with a Mexican corn salad.
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5 from 11 votes

Grilled Flank Steak with Mexican Corn Salad

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: dinner
Cuisine: Mexican, Southwestern
Servings: 4 servings
Calories: 676kcal
Author: Amanda Mason


Flank Steak Marinade

  • 2 Tablespoons soy sauce, (use gluten free brand)
  • 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
  • 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


Mexican Corn Salad

  • Chop the red and green peppers, dice the tomato and red onion and combine all the ingredients into a large bowl. 
  • Stir well and store covered in the refrigerator until the steak is ready.

Flank Steak

  • Combine all the marinade ingredients in a bowl and mix well.
  • 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.
  • 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.
  • 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. 
  • From there, grab a sharp knife and slice your steak against the grain into thin slices. 
  • Spoon the Mexican Corn Salad across the steak. Squeeze fresh lime juice on top of your steak and top with crumbled Cotija cheese.


Serving: 4ounces | Calories: 676kcal | Carbohydrates: 26g | Protein: 53g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 930mg | Potassium: 1326mg | Fiber: 6g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 46.9mg | Calcium: 78mg | Iron: 5.5mg