5 Ingredient Flank Steak Charred Corn Salad

5 Ingredient Flank Steak Charred Corn Salad

With all the summertime corn that’s coming into season, THIS 5 ingredient flank steak over charred corn salad will be your new go-to quick and easy dinner.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4

Ingredients

2 ears of corn husks removed
1 avocado diced
1 jalapeno seeded and finely chopped
1 pound flank steak
1 teaspoon salt divided
1/4 teaspoon fresh cracked pepper
1 teaspoon extra virgin olive oil

Instructions

Turn burner on a stove to medium-high, and put corn on the burner. Rotate every few minutes, for about 5-10 minutes, until corn is slightly charred, set aside. When cooled, cut corn off of the stalk and into a bowl. Into the bowl add avocado and jalapeno and sprinkle with 1/2 teaspoon salt.
Sprinkle steak with about 1/4 teaspoon salt and a little pepper on each side, then let rest.
To a skillet add olive oil and over medium-high heat allow it to warm up for 30 seconds, then add the flank steak in and cook each side for about 4-5 minutes, or until a nice crust forms. Flank steak cooks quickly (depending on the thickness of the cut) so if you like it on the rarer side, I'd only cook it for 3-4 minutes.
When steak is cooked to doneness liking, remove from heat and let rest for 5 minutes before cutting it into pieces.
Serve steak over corn salad and enjoy

Notes

Add an extra jalapeno for more heat, feel free to omit or use bell pepper in its place.[br]You could also use grilled corn. [br]To cut the corn off the cob I simply sand it up on a cutting board, hold the top, and carefully cut down the cob to remove the kernels

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