Grilled Flank Steak with Black Bean and Corn Salsa Recipe

Grilled flank steak topped with a vibrant tomato, corn and black bean salsa makes for a flavorful, easy weeknight meal that comes together in about 30 minutes. This summer-ready dish pairs smoky, cumin-and-garlic–seasoned steak with a bright, tangy salad for contrast and freshness.

Grilled Flank Steak with Black Bean Salsa

When the weather permits, grilling is my go-to. I like to finish grilled meats with fresh salads or salsas for a colorful, fresh finishing touch. Topping a perfectly seared flank steak with a black bean and corn salsa gives you a satisfying combination of savory, smoky and bright citrus notes that works well for family dinners and casual gatherings.

This recipe is seasoned simply with cumin, garlic, salt and pepper, then grilled to your preferred doneness. The quick salsa—red onion, lime juice, olive oil, tomatoes, black beans, corn and cilantro—adds texture, acidity and a touch of herbal brightness. The result is a balanced dish that’s dairy-free, gluten-free and ready in under 30 minutes.

Variations and Tips

This Tex-Mex–inspired preparation is flexible and easy to adapt to your preferences. A few ideas to customize the salsa and steak:

• If you like heat: Add finely chopped jalapeño or a pinch of cayenne to the salsa.
• For a sweeter note: Stir in diced pineapple or mango to the salsa for a fruity contrast.
• To make it Whole30-compliant: Omit corn and black beans and replace with a classic pico de gallo of tomato, onion, cilantro and lime.
• Make ahead: Season the steak and prepare the salsa up to a day in advance; keep them chilled separately and grill just before serving.
• Grilling tips: Use a clean, well-oiled grill and preheat on high so you get a good sear. For medium to medium-rare, grill about 6–8 minutes per side depending on thickness and heat. Let the steak rest about 5 minutes before slicing to retain juices.

Recipe

Ingredients

• 1 1/2 lb flank steak
• 1/2 tsp ground cumin
• 2 garlic cloves, crushed
• 1/2 tsp kosher salt
• Fresh cracked pepper, to taste

For the black bean, corn and tomato salsa

• 3 tbsp red onion, minced
• 1 tsp olive oil
• 1/4 cup fresh squeezed lime juice
• 2 medium vine-ripe tomatoes, diced
• 1 cup canned black beans, drained and rinsed
• 1 cup grilled corn kernels (frozen thawed or fresh and grilled)
• 2 tbsp finely minced cilantro
• Kosher salt and fresh cracked pepper, to taste

Instructions

1. Season the steak: Rub the flank steak with crushed garlic, cumin, kosher salt and fresh cracked pepper. Let it rest for 5–10 minutes at room temperature to allow the flavors to infuse.
2. Make the salsa: In a medium bowl combine the minced red onion, olive oil, lime juice, a pinch of salt and a grind of pepper. Let sit a few minutes to mellow the onion. Add the diced tomatoes, rinsed black beans, corn kernels and cilantro, then gently toss and adjust seasoning to taste. Set aside while the grill heats.
3. Preheat the grill: Heat a clean, lightly oiled indoor grill pan or outdoor grill over high heat until very hot.
4. Grill the steak: Place the seasoned flank steak on the hot grill and cook about 6–8 minutes per side, depending on thickness and your preferred doneness. For medium to medium-rare, aim for an internal temperature of about 130–135°F (54–57°C). Use a reliable instant-read thermometer if available.
5. Rest and slice: Transfer the steak to a cutting board and let it rest for about 5 minutes so the juices redistribute. Slice thinly across the grain to ensure tender bites.
6. Serve: Arrange the sliced steak on a platter and spoon the black bean, corn and tomato salsa over the top or serve the salsa on the side. Garnish with extra cilantro and lime wedges if desired.

Notes and serving suggestions

This grilled flank steak is excellent with simple sides like a green salad, cilantro-lime rice, or warm tortillas. For leftovers, use the sliced steak and salsa in tacos, grain bowls or salads. If you prefer milder onion flavor, soak the minced red onion in the lime juice for a few minutes before combining with the other salsa ingredients.

Nutrition (per serving)

Serving: 3 oz steak plus salad — Calories: 250 kcal • Carbohydrates: 9 g • Protein: 25.5 g • Fat: 9.5 g • Sodium: 385 mg • Fiber: 2.5 g • Sugar: 2.5 g

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