Grilled Flank Steak with Black Bean and Corn Salsa
Grilled flank steak with a spicy tomato, corn and black bean salsa is a simple 30-minute summer dish during the week!
![Grilled flank steak with black bean and corn salsa]()
Grilled flank steak with black bean salsa
In summer we grill every chance! One of my favorite ways to grill meat is to top it with fresh salad or salsa. A couple of great examples of this: grilled flank steak with tomatoes, red onions and balsamic vinegar and grilled chicken bruschetta.
This steak dish has a ton of flavor! The flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn and tomato salsa for a quick and easy weekday meal.
This dish is dairy-free, gluten-free, and takes less than 30 minutes.
Variations and tips:
In this Tex-Mex version, the flavors can easily be customized to suit your family's tastes.
- Make it sharp with some chopped jalapens
- Sweeten it by adding some chopped pineapple
- Make it whole30 by swapping the corn and beans for a simple pico de gallo.
- Go on. Season the steak and prepare the salsa a day in advance if necessary.
Grilled flank steak with black bean and corn salsa
Preparation time: 10 Minutes
Cooking time: 20th Minutes
Total time: 30th Minutes
Grilled flank steak with tomato, corn and black bean salsa, a simple, spicy dish during the week!
- 1 1/2 lb Flank steak
- 1/2 teaspoon cumin
- 2 Garlic cloves, crushed
- 1/2 teaspoon kosher salt
- fresh pepper to taste pepper
For the black beans, corn and tomatoes:
- 3 tablespoon Red onion, chopped
- 1 teaspoon olive oil
- 1/4 Cup freshly squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 Cup canned black beans, drained and rinsed
- 1 cups frozen corn kernels, fresh is good
- 2 tablespoon finely chopped coriander
- kosher salt and fresh pepper to taste
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Season steak: Season the flank steak with crushed garlic, cumin, salt and pepper and let it steep for 5-10 minutes.
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Make the salsa: In the meantime, mix the red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside for a few minutes.
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Add tomatoes, black beans, corn, coriander and set aside.
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Preheat the grill. Heat a clean, lightly greased indoor or outdoor grill over high heat.
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Grill the steak over high heat for 6-8 minutes on each side or until the desired degree of doneness. Until a probe thermometer inserted into the thickest part of the steak reads 130 ° F to 135 ° F for medium to medium infrequent
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Let the meat rest for about 5 minutes before cutting.
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Cut the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.
Portion: 3oz steak plus salad, Calories: 250kcal, Carbohydrates: 9G, Protein: 25.5G, Fat: 9.5G, Sodium: 385mg, Fiber: 2.5G, Sugar: 2.5G
Blue Smart Points: 4th
Green smart points: 5
Purple Smart Points: 4th
Points +: 6th
Keywords: dairy-free, gluten-free, child-friendly, low in carbohydrates, under 30 minutes
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