A happier, healthier you


A happier, healthier you

Grilled Flank Steak with Mexican Corn Salad 

by Coach Chelsea, RDN

Chelsea LeBlanc, RDN 

Summer may be winding down, but it doesn’t mean that the grilling season is over. This recipe is beautiful for entertaining and also perfect for an easy weeknight dinner. Best of all, the leftovers are delicious and can easily be repurposed to make a southwestern salad or tacos. 

This complete meal is made on the grill. No need to worry about heating up the kitchen with your oven or stove. It’s packed with protein, colorful veggies, sweet corn, and heart healthy fats. 

What are you waiting for? Fire up that grill and let’s get cooking! 

Prep Time: 30 minutes

Marinate: 4+ hours 

Cook Time: 20 minutes 

Serves: 4- 6 people 



  • 1.5-2 lbs of flank or skirt steak 


  • ½ cup extra virgin olive oil
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice (approximately 1 lime)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed 
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika 
  • 4 garlic cloves, minced
  • 1/2 cup finely chopped fresh cilantro leaves and stems

Mexican Corn Salad:

  • 2 ears sweet corn, shucked 
  • 1/4 cup red onion, finely diced 
  • 2  large red, yellow, or orange bell pepper, diced *
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and minced 
  • 1 large garlic clove, minced 
  • 2 tablespoons freshly squeezed lime juice (approximately 1 lime)
  • 1 tablespoons olive oil, plus more for the corn 
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 large ripe avocado, peeled and diced

* Optional: 2 Bell Peppers, halved and seeds and stems removed (for grilling) 


Marinate the steak:

  • Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, cumin, chili powder, smoked paprika, minced garlic, and cilantro in a large bowl or baking dish. 
  • Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.


  • Preheat the grill to 450 degrees F. Once heated, clean and oil the grill grates. 

Grilled Corn and Peppers:

  • Drizzle corn with olive oil and lightly sprinkle it with salt and pepper. If you are grilling the optional bell peppers, season them the same way. Rub the oil, salt, and pepper into all sides of the corn and peppers. 
  • Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3 minutes until lightly charred. Grill the peppers for 8-10 minutes, flipping halfway through until lightly charred. Let grilled corn cool before cutting it off the cob.


  • Remove the steak from the marinade and place directly on the grill. 
  • Cook for 4-5 minutes per side, or until the internal temperature is 130-135 degrees F for medium rare, 145 degrees for medium, and 150 degrees for medium well. Use a meat thermometer to check doneness.
  • Remove the steak from the grill and place on a cutting board. Tent with foil and allow to rest for 10 minutes. The steak will continue to cook an additional 5 degrees as they rest. Because of this, we recommend taking the steaks off of the grill 5 degrees below the desired temperature. 
  • Once the steak has rested, slice the steak. Notice the direction of the grain of the meat and cut perpendicular/ against the grain. Angle your knife so that your slices are wide and thin. This will keep the meat juicer and more tender. 


  • While the steak cooks, prepare the salsa. Add the corn, onion, peppers, cilantro, jalapeno, garlic, lime juice, olive oil, cumin, and salt and pepper to a large bowl. Gently toss together. Add the avocado. Toss again and serve over steak.

​​For 6 servings: 

Approximate Nutrition per serving: 

Calories: 540 calories, Total fat: 29.7g, Carbs: 25.1g, Fiber: 6.2g, Protein: 46.2g, Sodium 262mg



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