3 Tablespoons freshly squeezed lime juice, about 2 limes
3 Tablespoons unrefined olive oil or avocado oil
1 Tablespoon Worcestershire sauce
1 Tablespoon cane sugar
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
3 cloves garlic, minced
2 pounds flat iron steak (my preference) or hanger steak or flank steak*
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Corn Salsa:
3 ears corn, shucked
1⁄2 red onion, sliced
Unrefined, cold-pressed extra-virgin olive oil or avocado oil for brushing onions
1 pint cherry or grape tomatoes, halved
1⁄4 cup fresh cilantro and tender stems, chopped
1⁄4 cup fresh basil leaves, chopped
2 cloves garlic, minced
Zest and juice of 1 lime
1 teaspoon pure maple syrup or raw honey (optional, but I've made it without and it enhances the sweetness of the corn and tomatoes)
1⁄4 cup unrefined, cold-pressed extra-virgin olive oil
1⁄2 teaspoon sea salt
Freshly ground black pepper
Instructions
In a dish large enough to hold the steak, whisk together the shoyu, lime juice, oil, worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.
Preheat a grill to medium-high heat.
Grill the steak for 5 to 6 minutes on each side for medium-rare. See notes for a temperature guide. Transfer the steak to a cutting board, cover with foil and allow to rest for 5 minutes before slicing the steak against the grain.
Place the corn on the grill and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.
Lightly coat the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer onion to cutting board.
Cut the corn off the cob and place in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro and basil. Add the garlic, lime zest, lime juice, maple syrup, oil, salt and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.
Notes
*Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created. For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!
Steak Doneness Guide Extra Rare or "Blue" 115 - 120 Rare 125 - 130 Medium-Rare 130 - 140 Medium 140 - 150 Medium-Well 150 - 155 Well Done 160+
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-steak-with-tomato-corn-salsa-recipe/