Grilled Flank Steak With Golden Salsa Grilled Flank Steak With Golden Salsa

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

Sweet corn and grilled steak—does it get any more summer than this?

  • Prep time 35 minutes
  • Total time 2 hours & 30 minutes


Golden Salsa:


In small bowl, stir together garlic, oil, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper. Reserving 1/4 cup of the marinade for Golden Salsa, pour into resealable plastic bag. Add flank steak to bag, pressing out air; seal opening. Refrigerate, flipping occasionally, for 2 hours.

Golden Salsa: Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Place corncobs on grill; cook corn, uncovered, turning occasionally, until grill marked all over, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.

In bowl, whisk together oil, vinegar, salt and pepper. Add corn kernels and tomatoes; toss to coat. Drizzle with reserved 1/4 cup marinade.

Remove steak from marinade, shaking off excess; discard marinade. Place steaks on grill; cook, uncovered, flipping once, until grill marked and medium-rare, about 12 minutes. Transfer to cutting board; tent with foil. Let rest for 10 minutes before cutting across the grain into 1/4-inch thick slices. Serve with Golden Salsa.

Makes 6 to 8 servings.

Nutritional facts PER EACH OF 8 SERVINGS: about

  • Fibre 2 g
  • Sodium 346 mg
  • Sugars 5 g
  • Protein 26 g
  • Calories 335
  • Total fat 18 g
  • Potassium 458 mg
  • Cholesterol 48 mg
  • Saturated fat 5 g
  • Total carbohydrate 19 g


  • Iron 20
  • Folate 17
  • Calcium 2
  • Vitamin A 2
  • Vitamin C 10
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Lunch & Dinner

Grilled Flank Steak With Golden Salsa