Grilled Flank Steak With Roasted Corn Avocado Salsa Food

GRILLED GARLIC HERB FLANK STEAK WITH AVOCADO CORN SALSA

Steps:

• In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight.
• Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes.
• To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium sized bowl and mix until combined.
• Slice the steak across the grain and top with avocado corn salsa.

GRILLED FLANK STEAK WITH ROASTED CORN & AVOCADO SALSA

Steps:

• Add steak and marinade ingredients to ziploc bag or covered bowl and marinate at least 2 hours, but preferably 12-24 hours.
• Heat grill to 500°F.
• Cut the top off the head of garlic so that the cloves are exposed. Drizzle with a little bit of olive oil and a sprinkle of salt. Then tightly wrap in aluminum foil and place on the grill for 20-30 minutes or until golden brown.
• Lightly brush the corn with olive oil and sprinkle with salt and pepper. Grill for 10-15 minutes or until cooked through and just starting to char. Once cool enough to touch, cut the kernels from the cob.
• Place the poblano pepper on the grill for 5-10 minutes or until just lightly charred. Discard the stem and then roughly chop.
• Once the veggies are cooked and chopped, add to a large bowl with the red onion, avocado, cilantro, and green onions.
• Squeeze the roasted garlic cloves into a small bowl and whisk together with the olive oil, lime juice, salt, pepper, and cayenne. Pour over the vegetables and gently toss to combine.
• Place the steak on the grill and cook at 500°F for 3-5 minutes per side (internal temp of 130°F for medium rare). Remove from the grill and let rest for at least 10 minutes before slicing.
• Slice the steak against the grain and serve with salsa and tortillas.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!