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Grilled Flank Steak with Jalapeño-Feta Corn Salad Recipe

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3.9 from 11 reviews

This Grilled Flank Steak with Jalapeño-Feta Corn Salad is a flavorful and fresh main course perfect for summer grilling. The flank steak is seasoned with a bold blend of smoked paprika, chili powder, cumin, and garlic, then grilled to juicy perfection. Paired with a zesty corn salad made from sweet corn, creamy feta, fresh cilantro, spicy jalapeño, and a hint of lime, this dish offers a perfect balance of smoky, spicy, tangy, and savory flavors that will delight any crowd.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Steak:

  • 1½ lbs. flank steak
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp black pepper
  • Olive oil, for brushing the grill

For the Corn Salad:

  • 4 ears of corn, cooked & kernels cut off
  • 1 cup crumbled feta cheese
  • ¼ cup cilantro, chopped
  • 3 green onions, sliced
  • 1 large jalapeño, deseeded & diced (leave the seeds in if you want more heat)
  • 1 lime, juiced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the Grill. Turn the grill on to medium-high heat and lightly oil the grates to prevent sticking, ensuring a clean surface for cooking your flank steak.
  2. Make the Corn Salad. In a large bowl, combine the cooked corn kernels, crumbled feta cheese, chopped cilantro, sliced green onions, and diced jalapeño. Pour the lime juice over the salad and season with salt and black pepper to taste. Toss everything until well coated. Taste and adjust seasoning if needed. Cover the bowl and refrigerate the salad until ready to serve.
  3. Prepare the Steak. In a small bowl, mix together smoked paprika, chili powder, salt, garlic powder, cumin, and black pepper. Rub this seasoning blend evenly over both sides of the flank steak to coat thoroughly.
  4. Grill the Steak. Place the seasoned flank steak on the preheated grill. Cook for 3-5 minutes on each side, or until the steak reaches an internal temperature of 145°F (medium rare to medium). Use a meat thermometer to check doneness for best results.
  5. Rest the Steak. Remove the steak from the grill and transfer it to a tray. Let it rest for 3-5 minutes to allow the juices to redistribute and ensure tenderness.
  6. Slice and Serve. Slice the flank steak against the grain into thin strips. Serve topped with a few spoonfuls of the jalapeño-feta corn salad for a delicious and balanced meal.

Notes

  • For extra spice, leave the jalapeño seeds in the corn salad.
  • You can cook the corn by boiling, grilling, or steaming before cutting off the kernels.
  • Letting the steak rest is crucial for juicy slices.
  • Adjust seasoning in the corn salad to your taste, adding more lime or salt if needed.
  • Use a meat thermometer to accurately gauge steak doneness.
  • Serve immediately after assembling for the best texture and flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://dishiary.com/grilled-flank-steak-with-jalapeno-feta-corn-salad-recipe/