Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe

Here’s the vibe: Picture this—sizzling steak, smoky paprika, and the zest of lime doing a happy dance on your grill. I mean, what’s a weekend without a mouthwatering meal packed with flavor, right? Let’s dive into this culinary adventure that turns flank steak and grilled corn into a dish that tastes just as fantastic as it sounds.

The bold flavors in my smoky flank steak pair beautifully with the grilled corn. Together, they make a balanced and nutritious dish.

But we still have to talk about the amazing flank steak. How smoky does it get?

There’s the sweet paprika, but above all, it’s the smoked Spanish paprika that makes this steak truly sing. Though I would say that flank steaks have something of a following, they are not the most popular cut in the United States.

However, I think many people don’t realize how good flank steak can be. It’s really tender if you cook it right, and it’s also an incredible vehicle for flavor.

Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe Ingredients

• Flank Steak: Lean protein source; rich in iron and flavor.
• Olive Oil: Heart-healthy fats with antioxidants, supports cardiovascular health.
• Sweet Corn: Provides fiber and natural sweetness, rich in vitamins A, B, and C.
• Smoked Paprika: Adds smoky depth; contains antioxidants, boosting flavor and health.
• Garlic: Offers antimicrobial benefits, enhances savory umami flavors.
• Cilantro: Fresh herb; rich in antioxidants and aids in digestion.
• Cotija Cheese: Tangy, savory twist; adds calcium and protein.

Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe Ingredient Quantities

• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 3 ears of corn, husked
• 1 tablespoon unsalted butter, melted
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• Lime wedges, for serving

How to Make this Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe

1. Set your grill to a temperature of medium to high. Wait until the grill is a consistent heat before placing food on it.

2. In a small bowl, combine the olive oil, kosher salt, black pepper, smoked paprika, and minced garlic.

3. Evenly coat both sides of the flank steak with the spice and oil mixture. Allow the steak to marinate at room temperature for about 15-20 minutes.

4. When the steak is soaking in the marinade, take the ears of corn and brush them with melted butter.

5. Put the corn on the grill that has been preheated and cook it. Turn the corn a few times to get an even cook on all sides. You want to get some color on the corn and have the sugars caramelize. This takes about 10-12 minutes. When it’s done, take it off the grill and let it cool down a bit.

6. When the corn cobs are cool enough to handle, cut the kernels off the cobs and put them in a medium bowl. To the corn add lime juice, cilantro, and cotija cheese, and then toss to combine.

7. Put the flank steak that has been marinated on the grill and cook it 4-5 minutes per side or until it’s done to your liking.

8. Take the steak off the grill, cover it loosely with foil, and allow it to rest for 5-10 minutes.

9. Cut the steak into thin slices, going across the grain. Neatly arrange the slices on a serving platter.

10. Ladle over the sliced steak the charred sweet corn mixture and serve with lime wedges on the side.

Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe Equipment Needed

1. Grill
2. Small bowl
3. Medium bowl
4. Basting brush
5. Knife
6. Cutting board
7. Tongs
8. Aluminum foil
9. Serving platter

FAQ

• Can I use a different cut of meat for this recipe? Yes, you can use skirt steak or any similar cut, but adjust cooking times as necessary.
• How can I cook the flank steak if I don’t have a grill? You can use a cast-iron skillet on the stovetop or a broiler in your oven as an alternative.
• What can I use instead of cotija cheese? Try feta cheese or queso fresco as a substitute if cotija is unavailable.
• Do I need to marinate the steak beforehand? While not required, marinating the steak for a few hours with some olive oil and seasonings can enhance the flavor.
• How can I make the dish spicier? Add some cayenne pepper or red pepper flakes to the steak seasoning or sprinkle on the corn for extra heat.

Grilled Flank Steak With Charred Caramelized Sweet Corn Recipe Substitutions and Variations

Flank steak—if you don’t have it, you can still make this dish by substituting skirt or hanger steak, either of which will offer a similar texture and flavor to flank.
Olive oil: Substitute with avocado oil or canola oil for a similar culinary experience.
Kosher salt: Substitute sea salt, using the same amount.
Paprika that has been smoked: Use ordinary paprika and a drop of liquid smoke to achieve an almost identical flavor profile.
Feta cheese or grated parmesan can be used in place of Cotija cheese. Both offer a similar salty flavor that makes them good substitutes.

Pro Tips

1. Room Temperature Steak: Before grilling, let the flank steak sit out for about 30 minutes to come to room temperature. This ensures a more even cook.