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Sep 02, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Just Five: Grilled Flank Steak with Corn Salsa

September 6th 03:09pm, 2011

090611_JustFiveSweet corn is one of summer’s gifts and is best found at a farmers’ market and used immediately since its sugars start turning to starch as soon as it’s picked.

This recipe has lots of room for alteration; consider using basil instead of cilantro and whatever kinds of tomatoes you like. Lime juice or white vinegar can be substituted for the red wine vinegar. And if a little minced jalapeño, red onion or garlic fell into the salsa, well, no one said you are limited to five ingredients!

This dish was a huge hit for dinner and the leftovers were even great in a salad the next day. I imagine they would also be quite tasty in tacos or quesadillas. It may seem like a simple dish, but its versatility really pays homage to the best flavors of summer. Enjoy them one last time as this cool breeze moves in.

Grilled Flank Steak with Corn Salsa
Courtesy of Dee Ryan

4 servings

1 1½-lb. flank steak
Salt to taste
3 ears fresh sweet corn
1 cup quartered cherry tomatoes (or grape, yellow or a combination)
¼ cup chopped fresh cilantro
2 Tbsp. red wine vinegar
Freshly ground black pepper to taste
Olive oil

• Prepare grill. Let steak sit out at room temperature while you prepare the salsa.
• Bring a pot of salted water to a boil. Shuck the corn and cook it in boiling water for 2 minutes. Remove and set aside to cool.
• Once the corn is cool to the touch, cut the kernels off with a sharp knife and place them in a medium bowl. Add the tomatoes, cilantro and vinegar. Toss together and season with salt and pepper to taste.
• Lightly oil both sides of the steak and season generously with salt and pepper. Grill for about 4 minutes per side or until done to your preference. Remove the steak from the grill and let it rest for 5 minutes.
• Thinly slice the flank steak at an angle against the grain. Serve with corn salsa.

By Dee Ryan

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