Grilled Flank Steak with Corn Salsa

Photo: Oxmoor House

Yield: 4 servings (serving size: 3 ounces steak and about 1/2 cup salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 0.0%
  • Fat: 13g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.4g
  • Carbohydrate: 18.3g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 0.0mg
  • Sodium: 213mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup frozen corn, thawed
  • 1/2 cup drained canned black beans
  • 1/2 cup finely chopped red bell pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 2 1/4 teaspoons black pepper, divided
  • 1 pound flank steak
  • 1/2 cup dry red wine
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped onion
  • 2 tablespoons Worcestershire sauce
  • Cooking spray

Preparation

  1. Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours.
  2. Sprinkle steak with remaining 2 teaspoons black pepper, and place in a heavy-duty zip-top plastic bag. Combine wine and next 4 ingredients; pour over steak. Seal bag; marinate in refrigerator 8 hours.
  3. Prepare grill.
  4. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray; grill, covered, 7 minutes on each side or to desired degree of doneness. Remove from grill; cut into thin slices. Serve with corn salsa.
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