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Grilled Flank Steak and Corn with Chili Lime Sauce Recipe

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4 from 1 review

This Grilled Flank Steak and Corn with Chili Lime Sauce is a vibrant and flavorful dish perfect for summer grilling. Tender flank steak is seasoned with a smoky spice rub and grilled alongside corn, then drizzled with a creamy, tangy chili lime sauce. Topped with fresh lime, cotija cheese, and cilantro, this recipe offers a delightful combination of smoky, spicy, and citrusy flavors that will impress at any meal or gathering.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chili Lime Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • Zest and juice from 1 lime
  • 2 medium cloves garlic, minced
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Spice Rub

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper, to taste

Main Ingredients

  • 2 lbs flank steak, fat trimmed
  • 3 tablespoons vegetable oil, divided
  • 4 ears corn, husk and silk removed, corn cobs cut in half
  • Fresh lime wedges, for topping
  • Cotija cheese, crumbled, for topping
  • Fresh minced cilantro, for topping

Instructions

  1. Make the Chili Lime Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime zest and juice, minced garlic, chili powder, salt, and pepper until smooth. Refrigerate until ready to use to allow flavors to meld.
  2. Prepare the Steak: Remove the flank steak from the refrigerator and let it come to room temperature for about 45 minutes to ensure even cooking.
  3. Mix Spices: In a small bowl, combine ground cumin, chili powder, garlic powder, smoked paprika, kosher salt, and pepper to create the spice rub.
  4. Season the Steak: Rub 2 tablespoons of vegetable oil over the flank steak, then generously season both sides with salt and pepper. Rub about half of the spice mixture all over the steak evenly.
  5. Prepare the Corn: Toss the cut corn cobs with the remaining 1 tablespoon of vegetable oil and coat thoroughly with the remaining half of the spice mixture.
  6. Preheat Grill or Pan: Heat an outdoor grill to 400°F or warm a large cast iron grill pan over medium-high heat on the stovetop.
  7. Grill Steak and Corn: Place the steak and corn in a single layer on the grill or pan. Turn steak and corn occasionally until the corn is lightly charred, about 4 to 6 minutes, and the steak reaches your desired doneness, approximately 4-7 minutes per side depending on thickness.
  8. Rest Steak and Serve: Remove the steak and corn from heat, cover the steak with foil, and allow it to rest for 10 minutes. Thinly slice the steak against the grain and arrange it on a serving platter together with the grilled corn.
  9. Add Finishing Touches: Drizzle the steak and corn with the prepared chili lime sauce and top with fresh lime squeezes, crumbled cotija cheese, and minced cilantro. Serve immediately and enjoy your flavorful grilled meal.

Notes

  • Allowing the steak to come to room temperature before grilling promotes even cooking.
  • Cutting the corn cobs in half makes them easier to handle on the grill or pan and helps them cook evenly.
  • Resting the steak after grilling helps the juices redistribute, ensuring a juicy final product.
  • Adjust chili powder amount in the sauce and rub to suit your preferred spice level.
  • Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipesvibe.com/grilled-flank-steak-and-corn-with-chili-lime-sauce-recipe/