Grilling season is finally here — a perfect time to enjoy Grilled Steak with Corn Salsa and a tray of colorful vegetables straight from the grill.
The simple ritual of firing up the grill turns any evening into a celebration. Kids dash around the yard while burgers and hot dogs sizzle, and adults linger over cocktails and conversation. A grilled steak dinner like this becomes the centerpiece for warm-weather gatherings: bold, straightforward flavors, minimal fuss, and maximum satisfaction.
This full meal is cooked primarily on the grill — flank or flap steak marinated to infuse flavor, bright grilled corn turned into a smoky corn salsa, and mixed vegetables that get sweet and slightly charred on the grates. The result is a festive, show-stopping dinner that’s surprisingly easy to prepare.
Grilled Steak with Corn Salsa and Veggies
Prep & marinating: about 2 hours (including at least 2 hours marinating)
Active cook time: ~30–40 minutes on the grill
Serves: 8 people
Ingredients
For the Steak Marinade
- 3 lbs flap steak (skirt steak can be substituted)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chipotle chili powder
- 2 tsp dried oregano
- 1/4 cup coconut aminos (or soy sauce if preferred)
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
For the Grilled Veggies
- 1 red onion, sliced into 1/2-inch rounds
- 1 bunch asparagus, woody ends trimmed
- 2 jalapeños
- 4 ears corn, husks removed and cleaned
- 4 Campari or small tomatoes
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
Corn Salsa
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 2 tbsp cotija cheese
- 1 tbsp lime juice
- Kosher salt and black pepper, to taste
Instructions
1. Marinade the Steak
In a large baking dish or heavy-duty zip-top bag, combine the steak with the olive oil, minced garlic, lime juice, cumin, chipotle powder, oregano, coconut aminos, kosher salt, and cracked black pepper. Toss until the steak is evenly coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
2. Prepare the Vegetables
Arrange onion rounds, asparagus, jalapeños, corn, and tomatoes on a sheet pan. Drizzle with olive oil and toss to coat. Season generously with kosher salt and freshly ground black pepper.
3. Grill Everything
Preheat the grill to medium-high (around 450°F). Place the vegetables and the marinated steak on the grill and cook until nicely charred and cooked through to your preference:
- Corn: Rotate every 4 minutes for about 12 minutes total, until kernels are tender and lightly charred.
- Asparagus: Grill about 8 minutes total, turning once halfway through.
- Onions: Grill about 15 minutes, flipping halfway, until defined grill marks appear.
- Tomatoes: Grill 6–8 minutes until they begin to char and blister.
- Steak: Grill until a golden-brown crust forms. For medium-rare aim for an internal temperature of 130–135°F (about 6–8 minutes per side for a 3 lb flap steak). Transfer steak to a cutting board and let rest.
4. Make the Corn Salsa
When the corn is done, cut the kernels from the cob and place them in a large bowl. Dice one grilled jalapeño (remove seeds if you want less heat) and dice one grilled red onion round. Add cilantro, olive oil, chili powder, cotija cheese, lime juice, salt, and pepper. Toss gently to combine. Taste and adjust seasoning.
5. Slice and Serve
Let the steak rest for 10–15 minutes, then slice against the grain into 1/2-inch-thick slices. Arrange sliced steak on a platter with the grilled vegetables and spoon the warm corn salsa over the steak. Serve family-style so everyone can help themselves.
Tips and Notes
- Marinating overnight improves flavor and tenderness. If short on time, a minimum of 2 hours will still produce great results.
- If you don’t have coconut aminos, a reduced-sodium soy sauce or tamari makes a suitable substitute.
- Adjust the jalapeño amount to control the heat in the corn salsa. Removing the seeds will mellow the spice.
- Resting the steak is important — it helps the juices redistribute so the slices stay juicy when served.
Nutrition information in the original source was calculated automatically and should be used as an approximation.
Author: Alex Snodgrass
Please note: this post contained sponsored content mentioning The Home Depot. While the author may be compensated for sponsored partnerships, opinions and recipe recommendations are her own.
