Grilled Flank Steak with Black Bean and Corn Salsa

Grilled Flank Steak with a tasty tomato, corn and black bean salsa is a simple, summertime 30-minute weeknight meal!

Grilled Flank Steak with Black Bean and Corn Salsa
Grilled Flank Steak with Black Bean Salsa

In the summertime we barbecue every possibility we can! Among my preferred methods to grill meats is to top them with fresh salad or salsa. A couple of effective examples of this: Grilled Flank Steak with Tomatoes Red Onion and Balsamic and Grilled Chicken Bruschetta.

steak with tomatoes, corn and black beans

This steak meal has a lots of taste! The flank steak is skilled with cumin and garlic and grilled to excellence, then topped with a fresh black bean, corn and tomato salsa for a fast and simple weeknight meal.

This meal is dairy-free, gluten-free and takes under thirty minutes to make.

Variations and Tips:

In this Tex Mex variation, the tastes can be quickly fine-tuned to match your household’s taste.

  • Make it spicy with some sliced jalapenõs
  • Sweeten it by including some sliced pineapple
  • Make it whole30 by switching the corn and beans for a basic pico de gallo.
  • Make ahead. Season the steak and make the salsa a day ahead, if required.

black bean corn salsaGrilled Flank Steak with Black Bean and Corn SalsaSteak with Black Bean and Corn Salsa

Grilled Flank Steak with Black Bean and Corn Salsa

250 Cals
25.5 Protein
9 Carbohydrates
9.5 Fats

Preparation Time: 10 minutes

Prepare Time: 20 minutes

Overall Time: 30 minutes

Grilled Flank Steak with a tomato, corn and black bean salsa, a simple delicious weeknight meal!

  • 1 1/2 pound flank steak
  • 1/2 tsp cumin
  • 2 garlic cloves, crushed
  • 1/2 tsp kosher salt
  • fresh broken pepper to taste

For the black bean, corn and tomatoes:

  • 3 tablespoon red onion, minced
  • 1 tsp olive oil
  • 1/4 cup fresh squeezed lime juice
  • 2 medium vine ripe tomatoes, diced
  • 1 cup canned black beans, drained pipes and washed
  • 1 cups frozen corn kernels, fresh is great
  • 2 tablespoon carefully minced cilantro
  • kosher salt and fresh pepper to taste
  • Season the steak: Season the flank steak with the crushed garlic, cumin, salt and pepper and reserved 5-10 minutes.

  • Make the salsa: On the other hand, integrate red onions, olive oil, lime juice, salt and pepper in a medium bowl and reserve a couple of minutes.

  • Include tomatoes, black beans, corn, cilantro and reserved.

  • Preheat the grill. Heat a tidy gently greased indoor or outside grill on high heat.

  • Grill the steak on high heat, 6-8 minutes on each side or till your preferred degree of done-ness. Up until a probe thermometer placed into the thickest part of the steak signs up 130F to 135°F for medium to medium uncommon

  • Let the meat rest about 5 minutes prior to slicing.

  • Slice the beef into thin pieces throughout the grain, put on a plate and top with corn, black bean and tomato salad.

Serving: 3oz steak plus salad, Calories: 250kcal, Carbohydrates: 9g, Protein: 25.5g, Fat: 9.5g, Salt: 385mg, Fiber: 2.5g, Sugar: 2.5g

Blue Smart Points: 4

Green Smart Points: 5

Purple Smart Points: 4

Points +: 6

Keywords: dairy complimentary, Gluten Free, Kid Friendly, low carbohydrate, Under 30 Minutes

Jobber Wiki author Frank Long contributed to this report.