Grilled Flank Steak with Roasted Corn Salsa
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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
When the summer heat hits the Midwest, you can be assured that fresh, Ohio-grown corn is going to be available in Heinen’s Produce Department! Transform this fresh, seasonal vegetable into a deliciously zesty corn salsa that can be enjoyed in a variety of ways!
In this recipe, a simple homemade corn salsa is served over grilled marinated flank steak with a sprinkle of cotija cheese! It’s a great way to add Mexican-inspired flavor to a traditional American dish!
Why You’ll Love This Recipe
- The corn salsa is very versatile. While this recipe calls for serving the corn salsa over freshly grilled flank steaks, you could easily serve it with chips as an appetizer or use it to add vibrant color and flavor to a summer salad.
- Heinen’s Ohio-grown corn offers farmer’s market freshness. Available at all Heinen’s locations in Ohio and Illinois, Heinen’s Midwest-grown corn is grown by trusted farmers who work with Heinen’s produce experts to grow to Heinen’s exact specifications. In our stores mere hours after it is picked, this corn is as fresh as the selection you would find at a local farmer’s market, but its conveniently available in your local grocery store.
- Heinen’s beef is premium and CARE Certified. All of Heinen’s beef is raised on a single family farm on California that has recieved the CARE Certification, which means the farmer’s and ranchers are upholding strict standards for product quality and animal welfare. Sourcing beef from a single source allows Heinen’s to guarantee consistently exceptional quality, tenderness and flavor!
Grilled Flank Steak with Roasted Corn Salsa
Cook time: 15min Prep time: 120min Total time: 135min
Servings: 4
Ingredients
- ¼ cup neutral flavored oil + 2 Tbsp.
- ¼ cup soy sauce
- 1 tsp. Heinen's onion granules
- 2 tsp. Heinen's garlic granules
- 1 tsp. Heinen's ground cumin
- 1 tsp. Heinen's ground chili powder
- 2 tsp. Heinen's dried oregano
- 1 ½ lbs. Heinen's premium CARE Certified flank steak
- 3 ears of corn, shucked
- 1 red bell pepper, seeded
- 2 poblano peppers, seeded
- 1 yellow onions, peeled and thickly sliced
- Juice of ½ lemon
- 2 Tbsp. fresh cilantro, chopped
- ¼ cup cotija cheese
- Salt and pepper, to taste
Instructions
- Add ¼ cup of oil to a bowl along with the soy sauce, onion granules, garlic granules, cumin, chili powder, and oregano. Whisk to combine.
- Transfer to a plastic bag and add the flank steak. Mix to combine. Marinate for at least 2 hours or overnight.
- Preheat the grill to high (450°F to 550°F).
- Add the corn, peppers, and onions to a bowl or platter and coat in the remaining 2 tablespoons of oil, salt, and pepper. Mix to combine.
- Add the vegetables to the grill and cook for 4-5 minutes, or until cooked and lightly browned. Remove from the grill. Remove the corn kernels from the ears and medium dice the other vegetables. Add to a bowl and mix with lemon juice, cilantro, salt, and pepper. Set aside.
- Place the steak on the grill and cook for 4-5 minutes per side, or until dark grill marks have formed and the desired internal temperature is achieved. Remove from the grill and let it rest for 4-5 minutes before very thinly slicing it.
- Serve the steak with the corn salsa and garnish with the cotija cheese.
