Flank Steak with Fresh Salsa

Name: Flank Steak with Fresh Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 flank steak, (about 750 g); 1 cob of corn; 2 tbsp olive oil; 1/4 tsp salt; 2 pints cherry tomatoes, halved; 1/2 small red onion, chopped; 1 small jalapeno, seeded and finely chopped (optional); 2 garlic cloves, minced; 1/2 cup chopped cilantro; 1/4 cup red wine vinegar; 1/2 tsp salt

Prep Time25 mins
Total Time40 mins
Makes4 servings

Photo: Roberto Caruso

Sweet corn salsa is the perfect fresh touch for juicy grilled steak.

Ingredients

1 flank steak, (about 750 g)
1 cob of corn
2 tbsp olive oil
1/4 tsp salt

Salsa

2 pints cherry tomatoes, halved
1/2 small red onion, chopped
1 small jalapeno, seeded and finely chopped (optional)
2 garlic cloves, minced
1/2 cup chopped cilantro
1/4 cup red wine vinegar
1/2 tsp salt

Instructions

Preheat barbecue to medium-high.
Brush steak and corn with oil, then sprinkle with ¼ tsp salt. Season with fresh pepper.
Barbecue corn, using tongs to turn every 1 to 2 min, until lightly charred all over. When cool enough to handle, slice corn kernels off the cob.
Barbecue steak, with lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board and let rest 5 to 10 min before slicing.
Stir corn with tomatoes, onion, jalapeno, garlic, cilantro, vinegar and 1/2 tsp salt in a medium bowl.
Slice steak thinly against the grain. Serve with salsa.

Nutrition (per serving)

Calories 395, Protein 41g, Carbohydrates 15g, Fat 18g, Fibre 3g, Sodium 515mg.

Swap Tip

Sauté 1 cup frozen corn with 1 tsp canola oil in a medium non-stick frying pan over medium until golden, about 5 min. Stir into salsa.

Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

This article was originally published on Jun 26, 2017

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