Grilled Flank Steak With Corn And Peach Salsa

Fire up the grill for this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa. Enjoy each bite of dry-rubbed steak with a fresh summer salsa at barbecues or as an easy weeknight meal.

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This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. As always, all opinions are my own. Thank you for supporting the brands that keep Lena’s Kitchen running!

Grilled Flank Steak With Corn And Peach Salsa is a simple summer meal that is going to save you lots of time. It can easily be enjoyed at barbeques or as a family meal. Simply fire up the grill, throw on the beef, and enjoy each bite with a loaded summer salsa!

Better yet, there’s no marinating required! The easy spice rub compliments the meat on the grill, giving it a deep, smokey flavor. It pairs perfectly with each bite of peach, corn, and tomato salsa on top.

Just like my Ribeye cooked in the oven, this is an easy beef dish you’ll be sure to love.

What is Flank Steak?

Flank Steak is a lean cut of meat from below the loin section. It’s a cut with lots of flavor, especially when it’s marinated and grilled, or pan-fried. Slice it thin and add to a stir fry or enjoy it on its own with chimichurri sauce on top.

Corn and Peach Salsa Ingredients

Top your steak with a fresh citrus salsa for a zesty Southwestern flavor. Using seasonal ingredients and grilled corn will give you layers of flavor.

Here’s what you need:

• Olive oil
• Corn
• Peach
• Red onion
• Cherry tomatoes
• Cilantro
• Lime
• Kosher salt

How to Make the Salsa

Homemade salsa is easier to make than you think. It’s delicious as a low-maintenance garnish for meat or tacos, or make extra and enjoy it with tortilla chips.

Here’s how to make the fresh salsa:

1. Heat your grill to medium-high heat. While you wait for it to heat up, brush the ears of corn with some oil. 
2. Grill the corn, turning occasionally (about 8 to 10 minutes). Remove from the grill and leave the ears to cool for a few minutes. 
3. Next, use a knife to strip the kernels from the ears and place them in a medium bowl.
4. Add chopped onion, peaches, tomatoes, cilantro, and lime juice to the bowl of corn and toss to combine. Season with salt.

Grilled Flank Steak Ingredients

This easy dry rub uses pantry-staple ingredients and flavors the meat as it grills.

This is what you need:

• Flank Steak
• Light brown sugar
• Chili powder
• Paprika
• Kosher salt
• Garlic powder
• Ground cumin

How To Grill Flank Steak

There’s very little prep involved in this recipe and there’s no marinating! All you need to do is throw on a spice rub and then grill it up.

Follow these steps to grill the Flank Steak and finish off the recipe:

1. Combine the spices for the dry rub in a small bowl and stir to combine. Set aside.
2. Drizzle the steak with 1 tablespoon of oil until it’s evenly coated. Sprinkle the spice rub over the top of the steak and cover it entirely.
3. Grill the steak on medium-high heat until you have grill marks on both sides. Grill for approximately 4 minutes per side for medium-rare or 5 minutes per side for medium as measured with an instant read thermometer.
4. Transfer the steak to a cutting board and let it rest 5 minutes. Afterward, slice the steak against the grain, place on a serving platter, and top with salsa.

Grilling Tips for The Best Beef

These helpful tips will ensure your grilled beef tastes the best every time:

• Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
• Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside. 
• Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
• If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
• Let the steak rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain flavorful juices. 
• Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.

For more tips and fresh grilling ideas using beef this summer, visit Beef. It’s What’s For Dinner.

Storing Leftovers

You can store leftover cooked steak in an airtight container in the fridge for up to 4 days. It’s best to reheat Flank Steak in a frying pan with a little oil over medium-high heat until it’s warmed through. You could also use a microwave, but it will dry the meat out faster.

Store the leftover salsa in a sealed container in the fridge. Try to use it up within a few days or else it gets a bit runny.

More Summer Beef Recipes to try

• Rib-Eye Steak Cooked In The Oven
• Healthy Taco Bowls With Mexican Beef
• Easy Homemade Sloppy Joes
• Easy Chebureki With Beef And Pork – Чебуреки
• Instant Pot Cheeseburger Soup (Keto)
• Instant Pot Beef Ragu

Did you try my recipe for Grilled Flank Steak With Corn And Peach Salsa? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.