Flank Steak with Mexican Corn Zucchini Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 flank steak
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp black pepper
  • ¼ tsp cayenne
  • 2 zucchinis, chopped
  • 2 ears of corn
  • 1 jalapeño
  • ¼ onion, finely diced
  • 5 radishes, thinly sliced
  • 5 cherry tomatoes, halved
  • 4 basil leaves, finely chopped
  • 1 Tbs extra virgin olive oil
  • Juice of 1 lime
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp cumin
Instructions
  1. Pat the flank steak dry and coat it with a little evoo on both sides. Combine the salt to the cayenne to make a seasoning mixture. Season both sides of the steak and set aside for 20 minutes before cooking it.
  2. To assemble the salad, combine all ingredients from the zucchini to the basil. Toss with the olive oil and lime juice then season with the salt, black pepper and cumin.
  3. Preheat your grill to 400 degrees. While on high, sear each side of the steak for 4 minutes. Turn down the grill to low and cook the steak for an additional 2 minutes. Let rest for 3 minutes before slicing on the bias into thin pieces.
Recipe by Keys to the Cucina at https://keystothecucina.com/2017/08/23/flank-steak-with-mexican-corn-zucchini-salad/