Grilled Chipotle-Lime Steak with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Smoky chipotle-marinated steak grilled to perfection and served with a fresh charred corn salsa bursting with lime and cilantro. This Mexican-inspired grilling recipe, ready in about 30 minutes, pairs flank steak, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 pounds flank steak
• 2 peppers, minced chipotle peppers in adobo sauce
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 3 cloves, minced garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups (from about 3 ears) fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro leaves
• 1 small, seeded and minced jalapeño
• 1 teaspoon honey

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 2 minced chipotle peppers in adobo sauce, 3 tablespoons lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk together and add 1.5 pounds flank steak, coating fully. Marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, until nicely charred and internal temperature reaches 130-135°F. Let steak rest covered loosely with foil for 10 minutes.
3. Step 3: While steak rests, char 2 cups fresh corn kernels in a dry skillet over medium-high heat, stirring occasionally for 5-7 minutes until slightly blackened and fragrant. Transfer to a bowl.
4. Step 4: To the corn, add 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, 1 minced small jalapeño (seeded), and 1 teaspoon honey. Stir to combine and season with additional salt if needed.
5. Step 5: Slice the rested steak thinly against the grain and serve topped with the charred corn salsa for a balance of smoky, tangy, and fresh flavors.