Description
A refreshing summer dish featuring grilled flank steak paired with a vibrant corn and tomato salad.
Ingredients
Scale
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ears of corn, husked
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Juice of 1 lime
Instructions
- Heat a grill or grill pan over medium-high heat.
- Rub the flank steak with olive oil, salt, and black pepper.
- Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for 10 minutes before slicing.
- While the steak is resting, grill the corn for about 10 minutes, turning occasionally until charred.
- Once cool enough to handle, cut the kernels off the cob and set aside.
- In a large bowl, combine the grilled corn, cherry tomatoes, avocado, and basil.
- In a small bowl, whisk together balsamic vinegar, honey, and lime juice.
- Pour the dressing over the corn and tomato mixture and toss gently to combine.
- Slice the rested steak against the grain into thin strips and serve topped with the corn and tomato salad.
Notes
- For added flavor, marinate the steak in a mixture of olive oil, garlic, and herbs for a few hours before grilling.
- You can substitute the flank steak with sirloin or ribeye for a different taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg