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Grilled Flank Steak with Corn, Black Bean and Avocado Salad


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  • 1 pound raw lean flank steak
  • 1 medium garlic clove, peeled and smashed with side of a knife
  • 1 tsp fresh lime juice
  • 1/8 tsp table salt
  • 1/8 tsp black pepper, freshly ground
  • Salad
  • 1 Tbsp jalapeno pepper(s), minced (do not touch seeds with bare hands*)
  • 1 small corn on the cob, cooked, kernels removed
  • 1/2 medium avocado, peeled, pitted and diced
  • 1 cup canned black beans, drained and rinsed
  • 4 tsp fresh lime juice
  • 2 Tbsp cilantro, fresh, minced
  • 1/8 tsp table salt
  • 1/8 tsp black pepper



Step 1

Preheat grill to medium hot. Score steak on one side by making shallow crisscross slashed with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.

Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.

Grill steak for 5 minutes on first side; flip and grill until will-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.


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