Grilled Steak with Tomato-Corn Salsa Recipe | Pamela Salzman & Recipes Skip to content

Grilled Steak with Tomato-Corn Salsa Recipe

I will come clean and just say I do not actually like the taste or texture of beef, so I do not eat it.  And only one of my kids likes beef, so I never make it.  And I acknowledge that cattle are harming the environment, so I don’t teach beef recipes more than once a year.  I also don’t like to yuck on anyone’s yum, and I think that high quality animal products in moderation can be part of a healthful diet.  I have noticed over the past decade that my friends and family are eating fewer animal products and in smaller quantities.  A few ounces of protein, but with more non-starchy vegetables, seems to be a trend in my community.  As always, I am here to help you cook more at home and tailor recipes to the way YOU want to eat!  I have tasted this grilled steak recipe and it is truly delicious and a crowd-pleaser!

Why you’ll love this recipe: 

  • The marinade tenderizes the meat and provides so much flavor.
  • It’s really easy!
  • It’s flexible and the marinade can be used on different cuts of meat.
  • The salsa is delicious on its own with chips or on grilled portobello mushrooms (see notes in recipe) or a cauliflower steak, or grilled or roasted tofu, or fish!

Grilled Steak with Tomato-Corn Salsa Ingredients

  • Shoyu: is a high quality soy sauce. It helps tenderize meats when used in marinades. Use GF tamari or coconut aminos if needed. 
  • Lime juice: I like to use freshly squeezed lime juice. You’ll need about 2 limes for this recipe. 
  • Olive oil: use an unrefined oil for best flavor. 
  • Worcestershire sauce: many Worcestershire sauces have anchovies in the ingredients. Look for vegan one if you are allergic to anchovies. 
  • Cane sugar: you only need a little bit in the marinade. Feel free to use maple sugar in its place or omit, but it does help caramelize the steak beautifully. 
  • Cumin: adds a nice earthy flavor to the marinade. 
  • Chili powder: provides a smidge of heat. Try using smoked paprika if you want the smokiness without the heat.
  • Garlic cloves: I always keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. Trust me. It’s a game changer! 
  • Flat iron steak: I prefer very tender beef and flat-iron cooks quickly and is very tender. If you can’t find 100% grass-fed and grass-finished flat-iron, I would opt for a flank steak or hanger steak.
  • Corn: it’s summer!  I love fresh sweet corn in the summer. Almost all sweet corn is non-GMO and has carotenoids and lots of fiber.
  • Red onion: I enjoy the color and tang of red onions. You always have options including shallots or green onions.
  • Cherry tomatoes: I like that the cherry or grape tomatoes keep their structure and don’t dilute the salsa, but use whatever tastes great.
  • Cilantro: I know you’re out there, cilantro-haters. Just omit it if you don’t like it.
  • Basil: is one of the only herbs that likes to be stored at room temp (snip the bottoms and place in a jar with a little water.)  One of these days I’m going to plant some in a pot on my patio.
  • Maple syrup: optional, but does enhance the sweetness of the corn and tomatoes. 

How to Make Grilled Steak with Tomato-Corn Salsa

  1. 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.
  2. Preheat a grill to medium-high heat.
  3. 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.
  4. Place the corn on the grill (I don’t put anything on it) 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.
  5. Lightly brush 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.
  6. 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.

Tips for Making Grilled Steak with Tomato-Corn Salsa

  • Use a meat thermometer to check doneness for steak (see chart below for guidance.) Allow the steak to rest before slicing to allow the juices to redistribute. 

 

Substitutions for Grilled Steak with Tomato-Corn Salsa

  • Steak: grilled portobello mushrooms,  cauliflower steak, or grilled or roasted tofu, or fish!
  • Cilantro: use mint or omit
  • Corn: black beans or diced grilled or roasted zucchini

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For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

Grilled Steak with Tomato-Corn Salsa
Serves: 4-6
 
Ingredients
  • 3 Tablespoons shoyu, tamari or coconut aminos
  • 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*
  • ___________________
  • 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
  1. 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.
  2. Preheat a grill to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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+

 

 

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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