Grilled Flank Steak with a flavorful tomato, corn and black bean salsa is an easy, summer 30-minute weeknight dish!
Grilled Flank Steak with Black Bean Salsa
In the summer we grill every chance we can! One of my favorite ways to grill meats is to top them with fresh salad or salsa. A few successful examples of this: Grilled Flank Steak with Tomatoes Red Onion and Balsamic and Grilled Chicken Bruschetta.
This steak dish has a ton of flavor! The flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn and tomato salsa for a quick and easy weeknight meal.
This dish is dairy-free, gluten-free and takes under 30 minutes to make.
Variations and Tips:
In this Tex Mex version, the flavors can be easily tweaked to suit your family’s taste.
- Make it spicy with some chopped jalapenõs
- Sweeten it by adding some chopped pineapple
- Make it whole30 by swapping the corn and beans for a simple pico de gallo.
- Make ahead. Season the steak and make the salsa a day ahead, if needed.
Grilled Flank Steak with Black Bean and Corn Salsa
- 1 1/2 lb flank steak
- 1/2 tsp cumin
- 2 garlic cloves, crushed
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
For the black bean, corn and tomatoes:
- 3 tbsp red onion, minced
- 1 tsp olive oil
- 1/4 cup fresh squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 cup canned black beans, drained and rinsed
- 1 cups frozen corn kernels, fresh is fine
- 2 tbsp finely minced cilantro
- kosher salt and fresh pepper to taste
- Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.
- Make the salsa: Meanwhile, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.
- Add tomatoes, black beans, corn, cilantro and set aside.
- Preheat the grill. Heat a clean lightly greased indoor or outdoor grill on high heat.
- Grill the steak on high heat, 6-8 minutes on each side or until your desired degree of done-ness. Until a probe thermometer inserted into the thickest part of the steak registers 130F to 135°F for medium to medium rare
- Let the meat rest about 5 minutes before slicing.
- Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.
103 comments on “Grilled Flank Steak with Black Bean and Corn Salsa”
So simple and the flavors are so perfect together. I made it and was skeptical lol but then loved it!
It’s soooooo good! I added Cotija cheese tonight 🤤
SOOO good (my husband loved it also)! I will definitely be making this again soon.
can you substitute tri tip for the flank steak?
Should the beans and corn salsa be warm before adding tomatoes and lemon juice to it??
The salsa should be cold
This was absolutely delicious!!
So good!!!! I paired this with your CREAMY CILANTRO TOMATILLO DRESSING recipe and made a salad. They went together perfectly to me! I loved this so much that I am making it again this weekend so my girls can try it!
Made this last night for dinner and WOW! So delicious! This is definitely going into our summer rotation!
Ladies, you can Freeze your other half of your Black beans… Use them in Tacos….
Made this tonight and it was delicious. My salsa had a little more liquid than I would have liked so I served it on the side with a slotted spoon instead of pouring it on top. Next time I will probably seed the tomatoes as they were very ripe and juicy. I also added half of an avocado which added some creaminess. So good! My family loved it. Gina’s recipes are the best. I make them at least 5 days a week.
Wow this was simple to make and so tasty! We had it with some multigrain tortilla chips. Everyone loved it and definitely going into rotation. I used leftover corn from the cob and it worked well.
Sounds easy & looks tasty, but I’m not at all familiar with Flank Steak. Is it anything like Skirt Steak or Flat Iron Steak? Is it a fairly tender & juicy cut of beef? Please don’t laugh at my question, since I’m only familiar with ‘Steak’ cuts like: Sirloin, Porter House, T-Bone, & New York Strip Steak, aka Strip Steak. I’d like to give this recipe a try.
It is a great piece of steak if cooked no more than medium. It tends to get tough if cooked longer. The sear is also really important and be sure to cut it against the grain.
Flank Steak comes out extremely tender if cooked properly. It can get tough if over cooked. I have only ever used it in stir fries but I’m looking forward to trying it out with this recipe.
This looks delish! I can’t wait to try it. Thanks
I am doing Weight Watchers Blue program and have noticed a lot of the recipes don’t add up points wise to the weight watchers calculator. Can you tell me how you calculate the points? Usually ST is about 2 points less then the WW calculator. Thanks!
I figured out if I use ingredients it is the same. I was using nutritional info for a quicker input. sorry!
Made the salad part of this tonight. Paired with leftover balsamic chicken which sounds odd but actually went together well. I didn’t really measure because, no way was I just going to use part of a can of beans. Home grown tomatoes in peak season with a couple of corn ears. I used all the ingredients and just sort of made it by visual color. Yum!
This one is a keeper
I agree about using a partial can of black beans. The recipe looks yummy! I’m going to try it this week🙂
Has anyone made this on the green plan? I’m trying to figure out the points. Thanksz1
Do you know what the points would be on green for WW? I only see blue and i don’t see the Saturated fat to calculate it. Thanks!
I will check and update!
Thanks! Can’t wait to make it!
I did not fix the salad yet but I made the steak and paired it with a baked yam and sliced peppers. Delicious!
The tomato, corn and black bean salsa knocks this recipe out of the park. It’s the best 4 point meal I’ve ever had!!