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Grilled Steak with Tomato-Corn Salsa

Uncover your outdoor grill because it’s grilling season and this Flat Iron Steak Recipe is the perfect way to kick off summer. Tender steak bathed in a simple marinade overnight, then grilled and topped with charred tomato corn salsa. Delicious, restaurant-worthy steak made right at home! 
Servings: 4 -6
Author: Pamela

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

  • 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

Expert Tips
Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:
Steak Doneness Guide
Extra Rare or "Blue" 115 - 120 degrees F
Rare 125 - 130 degrees F
Medium-Rare 130 - 140 degrees F
Medium 140 - 150 degrees F
Medium-Well 150 - 155 degrees F
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!
Substitutions
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
Serving & Storage Tips
Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more!
Store leftover flat iron steak and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.