Grilled Flank Steak With Corn Relish: A Summer Classic

The scent of grilling steak always takes me back to summer evenings at my grandparents’ house. The air thick with the aroma of sizzling meat, the laughter of family gathered around the patio, and the sweet, bright flavor of corn picked fresh from the nearby fields – those are the memories that this Grilled Flank Steak with Corn Relish evokes. This recipe is more than just a meal; it’s a celebration of warm weather, good company, and the simple pleasures of perfectly cooked steak and vibrant, seasonal produce.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 52 minutes (includes marinating)
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1 lb flank steak
• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 cup red onion, chopped
• 2 jalapeno peppers, finely chopped (remove seeds for less heat)
• 2 cups corn kernels, fresh (about 4 ears) – canned or frozen corn can be used as a substitute
• 1/2 teaspoon sea salt
• 3/4 teaspoon crushed red pepper flakes
• 3 tablespoons lime juice
• 1 tablespoon honey

Equipment Needed

• Grill
• Medium skillet
• Mixing bowl
• Cutting board
• Knife
• Measuring cups and spoons
• Ziploc bag or container for marinating

Instructions

1. Begin by preparing the marinade for the flank steak. In a Ziploc bag or container, combine 1/2 cup olive oil, Worcestershire sauce, and crushed garlic.

2. Place the flank steak in the marinade, ensuring it’s fully coated. Seal the bag or cover the container and refrigerate for at least 1 hour 45 minutes. This will allow the flavors to penetrate the meat and tenderize it.

3. While the steak is marinating, prepare the corn relish. In a medium skillet, heat 2 tablespoons olive oil over medium heat.

4. Add the chopped red onion and finely chopped jalapenos to the skillet. Cook for 1 minute, stirring occasionally, until slightly softened.

5. Add the corn kernels to the skillet and continue to cook for about 5 minutes, until the vegetables are slightly tender. Stir frequently to prevent burning.

6. Remove the skillet from the heat. In a mixing bowl, combine the cooked corn mixture with sea salt, crushed red pepper flakes, lime juice, and honey. Toss gently to combine.

7. Allow the corn relish to cool to room temperature. The flavors will meld together as it cools.

8. Remove the flank steak from the marinade and pat it dry with paper towels. Season both sides generously with salt and pepper.

9. Preheat your grill to medium-high heat.

10. Place the flank steak on the hot grill grates. Grill for approximately 7 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. Use a meat thermometer for accurate doneness. Grilling time may vary depending on the thickness of the steak and the heat of your grill.

11. Once the flank steak is cooked to your liking, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

12. After resting, thinly slice the flank steak against the grain. This is crucial for maximizing tenderness, as flank steak can be a bit tough if not sliced properly.

13. Serve the sliced grilled flank steak hot or at room temperature, topped generously with the cooled corn relish.

Expert Tips & Tricks

• Marinating Time: While the recipe calls for 1 hour 45 minutes of marinating, you can marinate the steak for up to 4 hours for even more flavor. Avoid marinating for longer than that, as the acid in the marinade can start to break down the meat fibers too much and make it mushy.

• Spice Level: Adjust the amount of jalapeno peppers and crushed red pepper flakes in the corn relish to suit your spice preference. Remove the seeds from the jalapenos for a milder flavor.

• Grill Marks: For beautiful grill marks, rotate the steak 45 degrees halfway through cooking on each side.

• Doneness: Use a meat thermometer to ensure the steak is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. Medium is 135-145°F, and medium-well is 145-155°F.

• Make-Ahead: The corn relish can be made up to 2 days in advance and stored in the refrigerator. This makes it a great option for easy entertaining.

• Flavor Boost: A squeeze of fresh lime juice over the sliced steak just before serving adds a bright, zesty finish.

Serving & Storage Suggestions

Serve the grilled flank steak immediately after slicing, topped with the corn relish. It pairs well with a variety of sides, such as grilled vegetables, roasted potatoes, or a simple green salad. For a complete summer meal, consider serving it with grilled corn on the cob (especially if you have extra on hand!) and a refreshing lemonade or iced tea.

Leftover grilled flank steak should be stored in an airtight container in the refrigerator for up to 3 days. The corn relish can also be stored in the refrigerator for up to 3 days.

To reheat the steak, gently warm it in a skillet over medium-low heat or in a preheated oven at 300°F until heated through. Be careful not to overcook it, as it can become dry. The corn relish can be served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	609.6 kcal	N/A
Calories from Fat	394 g	65%
Total Fat	43.9 g	67%
Saturated Fat	8.7 g	43%
Cholesterol	46.5 mg	15%
Sodium	525.6 mg	21%
Total Carbohydrate	30.8 g	10%
Dietary Fiber	2.9 g	11%
Sugars	8.3 g	33%
Protein	27.2 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Corn Relish: Add a pinch of cayenne pepper to the corn relish for an extra kick.

• Herbed Corn Relish: Stir in chopped fresh cilantro or parsley to the corn relish for added flavor and freshness.

• Citrus Variation: Substitute orange juice for the lime juice in the corn relish for a sweeter, more citrusy flavor.

• Alternative Protein: While this recipe is designed for flank steak, you can also use skirt steak or flat iron steak. Adjust the grilling time accordingly.

• Vegan Option: While the flank steak is obviously not vegan, the corn relish itself is vegan-friendly. It can be served as a side dish or topping for other grilled vegetables or plant-based proteins like tofu or tempeh.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn for the relish?
A: Yes, you can substitute frozen corn for fresh corn. Just thaw it completely before adding it to the skillet.

Q: How do I know when the flank steak is done?
A: The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding any bone.

Q: Can I make the corn relish ahead of time?
A: Absolutely! The corn relish can be made up to 2 days in advance and stored in the refrigerator. In fact, the flavors meld together even better when it sits for a while.

Q: What if I don’t have a grill?
A: You can also cook the flank steak in a cast-iron skillet on the stovetop or under the broiler in your oven.

Q: How do I slice the flank steak properly?
A: It’s crucial to slice the flank steak against the grain (the direction of the muscle fibers). This will make it much more tender and easier to chew.

Final Thoughts

This Grilled Flank Steak with Corn Relish is a guaranteed crowd-pleaser, perfect for summer barbecues, weeknight dinners, or any occasion that calls for a flavorful and satisfying meal. Don’t be afraid to experiment with the corn relish – add your favorite herbs, spices, or vegetables to create your own unique version. So fire up the grill, gather your friends and family, and enjoy this delicious celebration of summer flavors! I encourage you to try this recipe and share your creations.