Grilled Lime-Marinated Flank Steak with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Flank steak marinated in zesty lime and garlic, grilled to smoky perfection and paired with a fresh charred corn salsa bursting with flavor. This Mexican-inspired beef recipe, ready in about 30 minutes, pairs flank steak, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lbs flank steak
• 1/4 cup (about 2 limes) lime juice
• 3 tbsp olive oil
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro leaves
• 3 ears, husked corn on the cob
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño
• 1 tsp honey
• 1 tbsp olive oil (for salsa)

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 1.5 lbs flank steak in a large resealable bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 2 hours or up to 6 hours.
3. Step 3: Preheat a grill or grill pan to medium-high heat. While heating, char 3 ears of husked corn directly over the flame or on the grill for about 10 minutes, turning occasionally until blackened in spots. Let cool, then cut kernels off the cob.
4. Step 4: In a bowl, mix the charred corn kernels with 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tsp honey, and 1 tbsp olive oil. Season with salt to taste and toss gently.
5. Step 5: Remove the steak from the marinade and grill for 5-7 minutes per side for medium-rare, or longer to desired doneness. Let rest 5 minutes before slicing thinly against the grain.
6. Step 6: Serve sliced steak topped with the fresh charred corn salsa.