Grilled Whiskey-Marinated Flank Steak with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender flank steak marinated in whiskey and spices, grilled to smoky perfection, served with a vibrant charred corn and tomato salsa. This American-inspired barbecue recipe, ready in about 35 minutes, pairs flank steak, whiskey, olive oil 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
• 1/4 cup whiskey
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 2 tbsp fresh lime juice
• 2 ears corn on the cob
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup whiskey, 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp salt until sugar dissolves; place 1.5 pounds flank steak in a resealable bag and pour marinade over, refrigerate for at least 3 hours or overnight.
2. Step 2: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade; discard marinade. Grill steak for 4-5 minutes per side until medium rare, then transfer to a cutting board and rest for 10 minutes.
3. Step 3: While steak rests, char 2 ears of corn on the grill, turning every 2 minutes for about 8 minutes total until kernels are blackened in spots; let cool, then cut kernels off cobs into a bowl.
4. Step 4: To the bowl with corn, add 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1 small diced jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp black pepper; toss gently and set aside.
5. Step 5: Slice rested steak thinly against the grain and serve topped with the charred corn salsa for a smoky, fresh contrast.