Grilled Chipotle-Lime Flank Steak with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A smoky and tangy marinated flank steak grilled to perfection, served with a fresh and zesty charred corn salsa that celebrates bold summer flavors. This mexican-inspired grilling ready in about 35 minutes blends flank steak, lime juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs flank steak
• 2 peppers, minced chipotle peppers in adobo sauce
• 1/4 cup lime juice
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 3 ears corn on the cob
• 1, diced red bell pepper
• 1/2 medium, finely chopped red onion
• 1, seeded and minced jalapeño
• 1 tbsp honey

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 1/4 cup lime juice, 2 minced chipotle peppers in adobo sauce, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place the 1.5 lbs flank steak in a large resealable plastic bag and pour the marinade over it, massaging the meat to coat evenly. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
2. Step 2: Preheat your grill to medium-high heat (about 450°F). While the grill heats, shuck and clean 3 ears of corn. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are charred and tender, about 10-12 minutes.
3. Step 3: Remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the kernels off each ear into a medium bowl. Add 1 diced red bell pepper, 1/2 finely chopped red onion, 1 minced jalapeño (seeded for less heat), 1 tbsp honey, and 1/4 cup chopped fresh cilantro. Stir to combine and set aside to let flavors meld.
4. Step 4: Remove the flank steak from the marinade and place it on the hot grill. Grill for 4-5 minutes per side for medium-rare, or until your desired doneness, turning once. Transfer the steak to a cutting board and let rest for 5 minutes.
5. Step 5: Slice the steak thinly against the grain into 1/4-inch strips. Serve the grilled flank steak topped with a generous scoop of the charred corn salsa alongside for a vibrant and hearty meal.