Peppered Flank Steak With Corn Salsa

This vibrant dish features tender flank steak marinated in a savory blend of Italian dressing, cumin, and Worcestershire sauce, then grilled or broiled to perfection. The rich, peppery beef is beautifully balanced by a fresh corn salsa made with green tomato-chile sauce and crisp red tomato wedges. The acidity of the lime and the freshness of cilantro cut through the richness of the meat, creating a harmonious flavor profile. Served with warm flour tortillas and a sweet, orange-zested honey margarine, this meal is perfect for summer barbecues or quick weeknight dinners. The make-ahead nature of the salsa and marinade makes it an effortless yet impressive choice for entertaining guests or enjoying a hearty home-cooked meal.

Cooking Method: Grilling

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 52.8

Description

This vibrant dish features tender flank steak marinated in a savory blend of Italian dressing, cumin, and Worcestershire sauce, then grilled or broiled to perfection. The rich, peppery beef is beautifully balanced by a fresh corn salsa made with green tomato-chile sauce and crisp red tomato wedges. The acidity of the lime and the freshness of cilantro cut through the richness of the meat, creating a harmonious flavor profile. Served with warm flour tortillas and a sweet, orange-zested honey margarine, this meal is perfect for summer barbecues or quick weeknight dinners. The make-ahead nature of the salsa and marinade makes it an effortless yet impressive choice for entertaining guests or enjoying a hearty home-cooked meal.

Ingredients

2/3 cup Black beans -- cooked and

Directions

1
Combine drained corn kernels, green tomato-chile sauce, and chopped red tomato wedges in a bowl to make the salsa.
2
Cover and refrigerate the salsa for at least 24 hours to allow flavors to meld.
3
In a small bowl, whisk together Italian salad dressing, cracked black pepper, Worcestershire sauce, and ground cumin to create the marinade.
4
Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring it is fully coated.
5
Refrigerate the steak, turning occasionally, for at least 6 hours or up to 24 hours.
6
In another small bowl, mix softened reduced-calorie margarine, honey, and minced orange zest until smooth.
7
Press the margarine mixture into a small dish and chill in the refrigerator for several hours until firm enough to slice.
8
Preheat the broiler or grill to high heat.
9
Remove the salsa from the refrigerator, stir in chopped fresh cilantro, and taste to adjust seasoning with salt and pepper if needed.
10
Remove steak from marinade and discard excess liquid.
11
Broil the steak 3 inches from the heat source for 12 to 15 minutes, or grill over high heat, turning once, until cooked to desired doneness.
12
While the steak cooks, warm the flour tortillas in a dry skillet or wrap in foil to keep warm.
13
Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
14
Slice the steak diagonally across the grain into very thin slices.
15
Cut the chilled honey-orange margarine into 6 pieces.
16
To serve, place a folded warm tortilla on each plate, top with a slice of margarine, sliced steak, and a spoonful of corn salsa.
17
Garnish with fresh cilantro sprigs and serve with lime wedges on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 52.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 9.6g4%
Dietary Fiber 3.5g15%
Sugars 0.1g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: The corn salsa can be prepared up to 24 hours in advance. The steak marinade works best if applied 6 to 24 hours before cooking for maximum flavor penetration.

Substitutions: If flank steak is unavailable, you can substitute with skirt steak, thinly sliced fillets of London broil, or brisket. Adjust cooking time slightly based on thickness.

Cooking Method: You can either broil the steak in the oven or grill it outdoors. If grilling, ensure the grill is hot and clean to prevent sticking.

Storage: Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.

Tip: Always slice flank steak against the grain to ensure tenderness.

Keywords: flank steak, corn salsa, grilled beef, peppered steak, cumin marinade, summer dinner, barbecue recipe, quick meals, fresh salsa, flour tortillas, honey margarine, orange zest, chile sauce, easy grilling, weeknight dinner, beef recipes, fresh herbs, lime wedges

Read it online: https://www.chefs-mate.com/recipe/peppered-flank-steak-with-corn-salsa/