Las Calaveras Seared Steak with Charred Corn and Avocado Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Seared steak served alongside a vibrant salad of charred corn, creamy avocado, and fresh cilantro with a zesty lime dressing. This Latin American-inspired beef recipe, ready in about 30 minutes, pairs flank steak, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 lb flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 cups (from about 2 ears) fresh corn kernels
• 1 large, diced ripe avocado
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp honey

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a cast-iron skillet over high heat until smoking hot. Rub 1 lb flank steak on both sides with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
2. Step 2: Sear the steak for 4-5 minutes per side for medium-rare, until a deep brown crust forms; remove from pan and let rest for 10 minutes.
3. Step 3: In the same skillet, add 1 1/2 cups fresh corn kernels and cook over medium-high heat, stirring occasionally, for 5 minutes until corn is charred in spots.
4. Step 4: In a bowl, combine charred corn, 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
5. Step 5: Whisk together 3 tbsp lime juice, 1/2 tsp ground cumin, and 1 tsp honey; pour over salad and toss gently to combine.
6. Step 6: Slice the rested steak thinly against the grain and serve alongside the charred corn and avocado salad.