If you’re on the hunt for a “Flank Steak Dinner” that feels fancy but is secretly easy, get ready to meet your new summer staple. You’re basically throwing a party on a plate: smoky, spice-rubbed steak, topped with a juicy, colorful corn salsa—so good it barely needs any sides. My crew polishes this off before I even get the plates on the table.
You’ll love how quick this comes together (we’re talking 30 minutes, max!), how vibrant it looks, and how that first bite might just ruin you for regular weeknight dinners. This is the kind of meal that earns you “best dinner ever” texts before anyone’s finished chewing.
Why You’ll Love This Flank Steak Dinner
- Ready in about 30 minutes—but tastes like you spent all afternoon.
- Packed with protein and healthy fats—so you’re full and happy.
- One trip to the grill gets you steak AND salsa. Efficiency, baby.
- Easy enough for a weeknight, fancy enough for company.
- Super flexible: serve as tacos, bowls, or classic steak-and-salsa plates.
- Leftovers? Even better.
Ingredients for Flank Steak Dinner
For the Steak:
- Flank steak
- Garlic powder
- Ground coriander
- Ground cumin
- Paprika
- Chili powder
- Salt
- Pepper
- Light brown sugar
- Olive oil
For the Corn Salsa:
- Sweet corn (fresh, canned, or frozen)
- Olive oil
- Salt and pepper
- Ripe avocados, peeled and diced
- Red onion, finely diced
- Red bell pepper, finely diced
- Cilantro, finely chopped
- Ground cumin
- Jalapeño, finely minced (adjust for heat)
- Garlic, minced
- Lime juice (plus wedges for serving)
- Crushed red pepper flakes (optional)
For precise amounts, check the recipe card at the end of the post.
How to Grill the Corn & Make the Salsa
- Prep the Corn: Shuck and oil those cobs. Sprinkle with salt and pepper.
- Grill: Toss corn on the hot grill, turning every 3–4 minutes, until lightly charred and gorgeous (about 10–12 minutes). Let cool.
- Slice & Mix: Cut kernels off the cobs, toss with diced avocado, red onion, red bell pepper, cilantro, jalapeño, garlic, cumin, olive oil, and plenty of lime juice. Stir gently (no mashing the avocado, please!).
- Season to Taste: Add salt, pepper, and a sprinkle of red pepper flakes if you like a little heat.
Flank Steak Dinner: Step-by-Step Instructions
Here’s how your new favorite dinner comes together—fast:
- Preheat your grill to 450°F. Oil the grates.
- Season the steak on both sides with olive oil and spice rub. Let it hang out while the grill heats.
- Grill the steak 4–5 minutes per side (for medium-rare), flipping once.
- Let the steak rest on a cutting board, tented with foil, for 5–10 minutes.
- Slice the steak thinly against the grain.
- Serve: Lay sliced steak on a platter, spoon salsa over the top, and dig in!
Make It Your Own
- Swap the Protein: Skirt steak, chicken, or portobello mushrooms all work here.
- Add Extras: Crumbled queso fresco, thinly sliced radishes, or a dollop of Greek yogurt.
- Switch Up the Salsa: Try adding mango or pineapple for a tropical spin.
- Serve it differently: Pile everything into warm tortillas for steak tacos, or serve over rice for a hearty bowl.
Notes & Tips
- Always slice steak against the grain for the most tender bite.
- Taste the salsa before serving and adjust seasoning as needed.
- Want it spicy? Up the jalapeño or red pepper flakes.
- For extra crunch, add diced cucumber to the salsa.
How to Store & Use Leftovers
- Steak: Store in an airtight container in the fridge for up to 3–4 days. Freeze for up to 3 months.
- Salsa: Best eaten fresh but will keep (separate from steak) in the fridge for 1–2 days.
- Leftover steak makes killer sandwiches, salads, or wraps!
FAQ
No problem! Use a grill pan on the stove, or broil the steak and corn on a baking sheet.
You bet. Mix the rub and slice your veggies ahead. Grill everything fresh right before serving.
Medium-rare is 135°F; medium is 145°F. Always rest before slicing for max juiciness.
Absolutely—drain and pat dry first, then sauté in a hot pan for a little char.
Flank Steak Dinner with Fresh Corn Salsa
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Juicy, spice-rubbed flank steak paired with a zesty, colorful corn salsa—this easy summer dinner is packed with bold flavors and comes together in under 40 minutes.
Ingredients
- 1.5 to 2 pounds flank steak
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 1 ½ tablespoons light brown sugar
- 2 tablespoons olive oil, divided
- 3 ears sweet corn
- Olive oil
- Salt and pepper
- 1 large (or 2 small) ripe avocados, diced
- ¼ cup finely diced red onion
- ¾ cup finely diced red bell pepper
- ⅓ cup chopped cilantro
- 1 teaspoon ground cumin
- 1 tablespoon finely minced jalapeño (optional)
- 1 tablespoon minced garlic
- Juice of 2 limes
- 1–2 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your grill to 450°F and oil the grates.
- Mix garlic powder, coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar.
- Pat steak dry, drizzle with 1 tablespoon olive oil, and rub with the spice mix.
- Oil, salt, and pepper the corn. Grill for 10–12 minutes, turning every 3–4 minutes, until charred. Let cool and slice kernels off the cobs.
- Grill the steak 4–5 minutes per side for medium-rare. Remove from grill, tent with foil, and let rest 5–10 minutes.
- While steak rests, mix corn kernels, avocado, red onion, red bell pepper, cilantro, cumin, jalapeño, garlic, lime juice, olive oil, and red pepper flakes in a bowl. Season with salt and pepper and stir gently.
- Slice steak thinly against the grain.
- Arrange steak on a platter, top with salsa, and garnish with extra cilantro and lime wedges.
Notes
Slice steak against the grain for tenderness. Adjust salsa seasoning to taste. For extra kick, add more jalapeño or red pepper flakes.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 105mg
Leave a Reply