Grilled Flank Steak With Corn And Peach Salsa

This Grilled Flank Steak with corn and peach salsa is one of my all-time favorite summer dinners because it comes together with a simple spice rub and no marinating. The juicy steak pairs so well with the fresh corn, peach, and tomato salsa for a meal that feels bright and easy. I make it all season long.

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Close up of a grilled steak on a plate topped with peach salsa

Why This Recipe Works

I love making this Grilled Flank Steak when I want an easy meal that still feels fresh and full of flavor.

Quick to Make: There’s no need to wait on a long marinade here. A simple homemade spice rub adds plenty of flavor, making this just as convenient as my Marinated Skirt Steak.
Fresh Summer Topping: The grilled corn, sweet peaches, juicy tomatoes, and lime come together in a salsa that brightens every bite. It adds a fresh contrast to the smoky steak without much extra work.
Great Texture: Slicing the steak against the grain keeps every piece tender and easy to eat. It’s the same simple technique I use for my Grilled Skirt Steak.
Perfect for Any Occasion: I make this for weeknight dinners, cookouts, and family gatherings because it cooks quickly and serves beautifully. It feels just as at home on a busy evening as it does at a backyard barbecue.
Bold Flavor with Simple Ingredients: The blend of paprika, garlic, cumin, chili powder, and a touch of brown sugar creates a rich, smoky crust without overpowering the beef. Every bite is balanced by the fresh salsa for a meal that keeps everyone coming back for another slice.

Close up of grilled steak on a plate topped with salsa

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Ingredients

Flank Steak – The star of the recipe, flank steak is a lean, flavorful cut that cooks quickly on the grill. Be sure to slice it against the grain after resting for the most tender bites. If needed, skirt steak is a great substitute.
Light Brown Sugar – A small amount helps the spice rub caramelize on the grill while adding a subtle sweetness that balances the smoky spices.
Chili Powder – Adds mild warmth and depth to the dry rub without making the steak overly spicy.
Paprika – Gives the steak a rich color and smoky, slightly sweet flavor. Smoked paprika works well if you want a more pronounced smoky taste.
Garlic Powder – Adds savory garlic flavor that blends evenly into the spice rub. Onion powder can be used if that’s what you have on hand.
Ground Cumin – Brings a warm, earthy flavor that pairs especially well with grilled beef.
Corn – Grilled corn adds a sweet, smoky flavor and a little crunch to the fresh salsa. Frozen corn can be charred in a skillet if fresh corn isn’t available.
Peach – Fresh peach adds juicy sweetness that balances the savory steak. Nectarines are an easy substitute.
Red Onion – Adds a crisp bite and a little sharpness to the salsa. Shallots can be used for a milder flavor.
Cherry Tomatoes – Their sweetness and juiciness make the salsa fresh and colorful. Grape tomatoes or diced Roma tomatoes work just as well.

For full list of ingredients and instructions, see recipe card below.

Instructions

Mix the Spice Rub: Stir together the brown sugar, chili powder, paprika, kosher salt, garlic powder, and cumin.
Grill the Corn: Brush the corn with oil, grill until lightly charred, then let it cool and slice the kernels from the cob.
Make the Salsa: Combine the grilled corn, peach, red onion, cherry tomatoes, cilantro, lime juice, and kosher salt in a bowl.
Season the Steak: Drizzle the flank steak with olive oil and coat it evenly with the spice rub.

Grill the Steak: Grill the steak to your desired doneness, turning once halfway through.
Rest the Steak: Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice and Serve: Slice the steak against the grain, top with the corn and peach salsa, and serve immediately.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Steak Options: I usually make this with flank steak, but skirt steak or flat iron steak work well too. I cook them the same way and always slice against the grain.
Spice Rub Changes: I like to add a pinch of cayenne when I want more heat. You can also use smoked paprika instead of regular paprika for a smokier flavor.
Salsa Swaps: I sometimes use nectarines instead of peaches when they’re in season. You can also swap the cherry tomatoes for diced Roma tomatoes or use frozen corn if fresh isn’t available.

What to Serve with Grilled Flank Steak

Main Dishes

This Grilled Flank Steak is made for summer dinners and backyard cookouts. We love serving it with Grilled Corn Salad with Avocado and Feta, Mediterranean Roasted Vegetables, or Greek Lemon Potatoes for a meal that’s fresh, colorful, and full of bold flavors.
It also pairs beautifully with Panzanella Salad or Watermelon Salad Recipe, where the juicy fruit and bright vegetables complement the smoky steak and fresh peach salsa.

More Summer Favorites

Round out your barbecue spread with Pizza Dough Focaccia Bread to soak up every bite of the flavorful steak juices and corn peach salsa. For a cool, creamy addition, serve it with Creamy Tzatziki or Loaded Hummus alongside fresh vegetables and warm pita.
Finish the meal with Corn and Peach Salad or Honey Lime Fruit Salad for a fresh seasonal side that ties all of the summer flavors together.

Fresh greens and steak with salsa on white plate and drinks on the side.

FAQs

Can I use a different cut of steak?

Yes. Skirt steak, flat iron steak, or even sirloin all work well with this spice rub. Just keep in mind that cooking times may vary depending on the thickness of the meat.

Do I need to marinate the steak?

No. This recipe uses a flavorful dry spice rub, so there’s no marinating required. It’s a great option when you want a quick meal without sacrificing flavor.

How do I know when the steak is done?

The most reliable way is to use an instant-read thermometer. Cook to 145°F for medium-rare or 160°F for medium, then let the steak rest before slicing.

Why should I let the steak rest after grilling?

Resting the steak for at least 5 minutes allows the juices to redistribute throughout the meat. This helps keep every slice tender and juicy.

What’s the best way to slice flank steak?

Always slice against the grain. Cutting across the muscle fibers shortens them, making the steak much more tender and easier to chew.

How long do leftovers keep?

Store the steak and salsa separately in airtight containers. The steak will keep in the refrigerator for up to 4 days, while the salsa is best enjoyed within 2 to 3 days before it starts releasing too much liquid.

More Steak Recipes You’ll Enjoy

Easy Carne Asada Recipe – This Easy Carne Asada Recipe is bold, zesty, and made for summer grilling. Load it into tortillas and pile on all the toppings!
Steak Burrito Recipe – This Steak Burrito recipe is my go-to when I want something hearty, fast, and seriously satisfying. It’s packed with juicy marinated steak, fluffy rice, beans, cheese, and all the good stuff wrapped in a warm tortilla.
Grilled Steak Kabobs – Try grilled steak kabobs for a perfect fusion of juicy steak cubes and savory veggies. Serve them hot off the grill for the ultimate meal!
Air Fryer Ribeye Steak – This air fryer ribeye steak gives restaurant-quality results without a grill! It’s an easy yet gourmet dinner that’s ready in 20 minutes.

If you try this Grilled Flank Steak recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!