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
For the black bean, corn and tomatoes:
- 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 doneness. 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.