Grilled Flank Steak with Black Bean Salsa

It’s grilling season and this flank steak recipe will hit the spot! Try to use some local corn for the black bean and corn salsa! Yum!

1 1/2 lb flank steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste

For the black bean, corn and tomatoes:
3 tbsp 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 and rinsed
1 cups frozen corn kernels, fresh is fine
2 tbsp finely 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 set aside 5 to 10 minutes.

Make the salsa: Meanwhile, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.

Add tomatoes, black beans, corn, cilantro and set aside.

Preheat the grill. Heat a clean lightly greased indoor or outdoor grill on high heat.

Grill the steak on high heat, 6 to 8 minutes on each side or until your desired degree of doneness.

Let the meat rest about 5 minutes before slicing.

Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

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

Printable recipe available at:


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