If there’s one thing I know for sure, it’s that a well-seasoned steak with a bright, summery salsa is always a hit. This Chipotle Flank Steak with Corn Salsa is packed with smoky flavor, a little heat, and the ultimate juicy bite.
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Why I Love This Recipe
This Chipotle Flank Steak recipe is my go-to for summer grilling nights (so is this one). The Dalkin&Co Chile Lime Seasoning adds just the right amount of zest, while the chipotle brings smoky depth without overpowering the meat. The salsa? Bright, sweet, spicy, and crunchy all in one. It’s a flavor-packed sidekick that’s just as good piled on top of the steak as it is scooped straight out of the bowl. Whether you’re cooking this Chipotle Flank Steak for a crowd or just your crew, this is a crowd-pleaser through and through.
Ingredients & Substitutions
- Dalkin&Co Chile Lime Seasoning
- Chipotle in adobo
- Limes
- Garlic
- Olive Oil
- Flank steak
- Corn
- Poblano pepper
- Red onion
- Jalapeño
- Cherry tomatoes
- Fresh cilantro
- Kosher salt
- Black pepper
How to Make
In a small bowl, mix the Chile Lime seasoning, chipotle, lime juice, garlic, and olive oil. Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Toss to coat, then cover and refrigerate for 30 minutes to 4 hours.
Preheat the grill to medium-high and brush with oil. Lightly coat the corn and poblano with olive oil and grill, turning occasionally, until charred, about 8 to 10 minutes. Remove from the grill and let cool.
Cut the kernels off the corn. Peel the charred skin off the poblano, remove the seeds, and dice the flesh. Add to a bowl with corn, red onion, jalapeño, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper and toss to combine. Set aside.
Remove the steak from the marinade and let excess drip off. Grill for 4 minutes per side for medium-rare or 5 minutes per side for medium. Let rest for 5 to 10 minutes under foil. Slice thinly against the grain and top with corn salsa. Serve any extra salsa on the side with the Chipotle Flank Steak.
Tips & Tricks
- Let it come to temp: Always let your steak sit at room temperature for about 30 minutes before grilling. This helps it cook evenly.
- Cooking times: 4 minutes per side for medium-rare, 5 for medium.
- Rest your meat: After grilling the Chipotle Flank Steak, rest the steak for 5 to 10 minutes loosely covered with foil so the juices redistribute.
- Cut against the grain: This keeps the steak tender and easier to chew.
- Grill the salsa veggies: Charring the corn and poblano adds amazing depth to the salsa.
- Make it ahead: The salsa can be made a few hours in advance. Just store it in the fridge and bring it to room temp before serving.
FAQ's
Can I marinate the steak overnight?
I wouldn't recommend it for this one. Stick to 30 minutes to 4 hours max. Too long and the lime juice can start to break down the meat too much.
Can I make this without a grill?
Yep! You can use a grill pan or cast iron skillet on the stove. Just make sure it’s ripping hot before the steak hits the pan.
How do I make this not spicy for kids?
You can leave out the jalapeño in the salsa and use half the chipotle in the marinade. You’ll still get great flavor without the heat.
Similar Recipes
Chipotle Flank Steak with Corn Salsa
Ingredients
For the Steak Marinade
- 2 tablespoons Dalkin&Co Chile Lime Seasoning
- 1 chipotle in adobo finely chopped
- 1 lime juiced
- 2 cloves garlic minced
- 4 tablespoons olive oil
- 2 pounds flank steak
For the Corn Salsa
- 2 tablespoons olive oil plus more for grill
- 3 ears of corn shucked
- 1 poblano pepper
- ¼ red onion finely chopped
- 1 jalapeño finely diced
- 1 pint cherry tomatoes halved
- ½ cup fresh cilantro roughly chopped
- 2 limes juiced
- Kosher salt freshly ground pepper
Instructions
- In a small bowl, mix the Chile Lime seasoning, chipotle, lime juice, garlic, and olive oil. Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Toss to coat, then cover and refrigerate for 30 minutes to 4 hours.
- Preheat the grill to medium-high and brush with oil. Lightly coat the corn and poblano with olive oil and grill, turning occasionally, until charred, about 8 to 10 minutes. Remove from the grill and let cool.
- Cut the kernels off the corn. Peel the charred skin off the poblano, remove the seeds, and dice the flesh. Add to a bowl with corn, red onion, jalapeño, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper and toss to combine. Set aside.
- Remove the steak from the marinade and let excess drip off. Grill for 4 minutes per side for medium-rare or 5 minutes per side for medium. Let rest for 5 to 10 minutes under foil. Slice thinly against the grain and top with corn salsa. Serve any extra salsa on the side.
My lord! We made this the other night for dinner and my husband and I barely got it onto our plates. We were eating it out of the bowl and off the platter. Definitely keeping it in the weekly line-up over the Summer.....and so easy to make!
This recipe is an awesome blend of flavors! It had just the right spices to give the meat a great flavor m I garnished the corn salsa with sliced avocado, and added a half can of drained black beans.
Hi! This looks delicious but we live in a city and don't have a grill - any chance we can still make it stove top or in the oven?
stovetop for sure!
This was so delicious! I was worried about spice level for my youngest so cut down on cayenne pepper. Whole family devoured it!