Citrus-Marinated Flank Steak with Roasted Corn Salsa
Citrus-and-chipotle–marinated Flank Steak grilled to smoky perfection and thinly sliced, topped with a charred corn salsa brightened with lime, cilantro and jalapeño. Bold, tangy and built for a backyard cookout.
Recipe Courtesy Of:
Cook Time: 10 Minutes
Servings: 6
Ingredients: 15
Ingredients
Roasted Corn Salsa
Preparation
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Step 1
Combine chipotles in adobo, vinegar, Worcestershire, garlic, onion, orange juice and salt in a blender or food processor. Pulse until combined.
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Step 2
Place the Flank steak in a sealable bag, add the marinade, and coat the steak well on all sides. Marinate in the refrigerator for 16-24 hours.
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Step 3
Preheat a grill to MEDIUM heat, 350-400°F.
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Step 4
Remove the Flank steak from the bag and discard the marinade. Pat the surface of the steak with paper towels to remove excess marinade from the surface. This will encourage browning on the grill.
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Step 5
Place the steak on the grill and cook using the “Just Keep Flipping” method – turning it over every 30-60 seconds. This will allow the steak to cook thoroughly without burning.
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Step 6
Grill until the internal temperature reaches 145°F (for medium-rare doneness) to 160°F (for medium doneness) on a meat thermometer (about 10-15 minutes total).
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Step 7
Remove steak from grill and rest under foil.
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Step 8
While steak is resting, make the corn salsa. Place corn directly over the coals and rotate every minute. This will char the corn and cook it slightly, while still keeping the kernels plump and juicy.
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Step 9
Cut corn kernels off cobs and place into a bowl along with cilantro, onion, jalapeno. Add the lime juice, salt and chipotle powder, then stir to combine.
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Step 10
Slice the rested steak across the grain and serve with the corn salsa.
Nutrition Information
200 Calories
2.6g SAT FAT
27g PROTEIN
1.8 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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