Grilled Flank Steak with Fire Roasted Corn is a blend of spice flavors, scallions, pan-charred corn, white onion, and one of my favorite depth-of-flavor ingredients, molasses.
Flank steak is often referred to as skirt steak, however, they are two different cuts of meat. Both can be cooked in a similar fashion with marinades being a delicious, tenderizing method of preparing for cooking.
Grilled Flank Steak with Fire Roasted Corn sauce gets flavor from a homemade 10-spice blend and a hearty corn sauce sweetened with molasses. The molasses combined with beef broth provides a rich, hearty flavor that is accentuated by the sweetness of fresh corn kernels.
Recipe Options and Serving Ideas:
- Add cherry tomatoes with the corn kernels for flavor and color
- Not a fan of tomatoes but still want the variety of color? Add diced red bell pepper when cooking the corn
- When serving, a few fresh avocado slices are always a great idea
- As a final touch when serving, a few seeded and diced cucumber is a refreshing option
- The 10-spice blend makes enough for a few recipes and is delicious when making grilled chicken or pork chops. Save for up to 3-6 months.
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Photo credits:
Flank steak
Photo by amirali mirhashemian on Unsplash
Corn
Photo by julian mora on Unsplash
For spice blend:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried oregano
For Fire Roasted Corn sauce:
1 tablespoon grape seed oil
1 cup fresh corn kernels (about 2 ears)
1/2 teaspoon kosher salt
Pinch ground black pepper
1/4 cup chopped scallions
1/4 cup chopped white onion
1 tablespoon minced fresh garlic
1 tablespoon molasses
2 cups beef broth
1 tablespoon chopped fresh cilantro leaves
For Flank Steak:
1 1/2 pounds flank steak
2 tablespoon spice blend (recipe instructions below)
1 cup fire roasted corn sauce (recipe instructions below)
2 scallions, finely chopped
For Spice Blend:
Mix all ingredients together and store in an air-tight container for up to 6 months.
For Fire-Roasted Corn Sauce:
Heat grape seed oil in a medium saucepan over medium high heat until hot and add in corn kernels, salt, and pepper.
Stir occasionally until corn is slightly charred, about 4 minutes.
Add the scallions, onion, and garlic and cook about 1 minute.
Add molasses and toss to coat.
Add the beef broth, bring to a boil, and then reduce heat to a simmer for about 15 minutes.
Set aside until ready to spoon over flank steak.
For Flank Steak:
Season the flank steak with 2 tablespoons of the spice blend and set aside for about 20 minutes.
Heat grill or grill pan to medium high heat.
Place steaks on grill or in grill pan (without overlapping) and cook about 5 to 6 minutes per side or until internal temperature reads 135*F for a medium-rare steak.
Cook an additional 2-4 minutes for medium and more well-done steaks.
Modify temperature or cooking time to desired level of doneness allowing time for resting prior to cutting and serving.
When ready to serve, slice against the grain, place on a serving platter or individual serving dish.
Spoon Fire-Roasted Corn Sauce over flank steak, top with chopped fresh cilantro, serve, and enjoy.
Preparation Time (hrs/min)
