Chipotle Flank Steak with Corn Salsa Recipe
Grilled Chipotle Flank Steak with Corn Salsa is a smoky, juicy, and zesty Tex-Mex main course perfect for summer entertaining or a quick weeknight dinner. The flank steak is marinated in a flavorful chipotle and chile lime seasoning, then grilled to perfection and topped with a fresh, charred corn salsa featuring poblano, jalapeño, cherry tomatoes, and cilantro for a vibrant and delicious meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex Mex, Southwestern
Ingredients
For the Steak Marinade
- 2 tablespoons Dalkin&Co Chile Lime Seasoning
- 1 chipotle in adobo, finely chopped
- 1 lime, juiced
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 2 pounds flank steak
For the Corn Salsa
- 2 tablespoons olive oil plus more for grill
- 3 ears of corn, shucked
- 1 poblano pepper
- ¼ red onion, finely chopped
- 1 jalapeño, finely diced
- 1 pint cherry tomatoes, halved
- ½ cup fresh cilantro, roughly chopped
- 2 limes, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, combine the Chile Lime seasoning, finely chopped chipotle in adobo, lime juice, minced garlic, and olive oil. Mix well to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a zip-top bag or shallow dish, pour the marinade over it, and toss to coat thoroughly. Cover and refrigerate for anywhere between 30 minutes and up to 4 hours to allow the flavors to penetrate.
- Preheat and Oil the Grill: Preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking and add flavor.
- Grill the Vegetables: Lightly coat the corn ears and poblano pepper with olive oil. Place them on the grill, turning occasionally for about 8 to 10 minutes, until they develop a nice char. Remove from grill and set aside to cool.
- Prepare the Corn Salsa: Once cooled, cut the kernels off the corn cobs. Peel the charred skin off the poblano, discard seeds, and dice the flesh. In a bowl, combine the corn kernels, diced poblano, finely chopped red onion, diced jalapeño, halved cherry tomatoes, chopped cilantro, and lime juice. Season with kosher salt and freshly ground pepper, then toss everything to combine. Set aside.
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Grill the steak for 4 minutes per side for medium-rare or 5 minutes per side for medium doneness to achieve a juicy texture.
- Rest and Slice: Transfer steak to a plate and tent with foil. Let it rest for 5 to 10 minutes to allow juices to redistribute.
- Serve: Slice the steak thinly against the grain and top with the prepared corn salsa. Serve any extra salsa on the side for additional freshness and zest.
Notes
- You can also use raw corn if you prefer; fresh sweet corn straight from the farm offers great natural sweetness.
- Adjust grilling times depending on the thickness of the steak and desired doneness.
- For added smoky flavor, consider using a charcoal grill or wood chips on a gas grill.
- The chipotle in adobo can be omitted or reduced for less heat.
