Prep Time: 20 minutes | Cook Time: 15 minutes
- 3 ears of corn, shucked
- 1/4 red onion, diced
- 1 jalapeño, diced
- 1 tomato, diced
- 1/2 red pepper, diced
- 1/3 cup lime juice
- 2 Tbsp olive oil
- 2 tsp salt
- 1 tsp ground black pepper
- 1 1/2 lb flank steak
Preheat your grill to medium-high heat and oil grates. Grill corn until lightly browned, about 10 minutes on each side. Remove from grill and let cool. Cut kernels from cobs and place into a medium bowl. Add onion, jalapeño, tomato, red pepper, and lim juice. Season with salt and pepper and set aside.
Meanwhile coat steak with olive oil and sprinkle with salt and pepper. Grill until steak reaches desired doneness. Remove and let rest 10 minutes before cutting.
Slice steak and top with salsa. Serve.
Salsa can be made up to one day ahead and chilled.
To cook this steak to medium-rare takes about 4 minutes per side.
Serve this Flank Steak with Grilled Corn Salsa alongside a glass of Bloody Mary.