Go Back
+ servings

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.
0 from 0 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 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


  • 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


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


Serving: 1g | Calories: 348kcal | Carbohydrates: 13g | Protein: 34g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 596mg | Fiber: 4g | Sugar: 2g