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.
Table of Contents
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.
Can I grill the corn and peppers early and make the salsa ahead of time and refrigerate?
absolutely
Corn relish was the best! My family loved how the spice of the rub worked so well with the spicy corn relish. Only thing I did differently was to use juice of one lime instead of two.
Our grill is working overtime with all these great recipes!!
Would this dry rub recipe for the flank steak work on the stove top with a cast iron skillet?
absolutely!
This looks delicious! Does the dry rub tenderize the flank steak? Flank steak always seems to be tough, even if cut across the grain, if it is not marinated before cooking. TY
no it doesn't tenderize - but I've never had an issue with it being tough if it's cooked for 4 minutes per side, rested and then sliced against the grain
We absolutely loved this, I was curious about the calorie count. Thanks
This was very good. It’s a little spicy but the sweetness of the corn salsa was perfect for the heat. Will definitely make this one again. I would rate it 5 hearts if I could figure out how to do that.
I made this tonight! It was so delicious! Thank you again Gaby for another great recipe! Only suggestion is that if you are making this for kids, cut the cayenne down to 1/4 tsp or 1/2 tsp. My kiddos nearly drank an entire carton of milk with their dinner!
serving size??
4-6
can I call you the queen of steak? I bow down to your amazing steak abilities! the flavors, the cut, the salsa... oh my!
This looks like steak perfection! I have so much steak in my freezer and need to try this!
I am salivating just thinking about this rub!
This looks AMAAAAZING!
Josh will LOVE this!
This looks so delicious! I love chipotle flavor and the corn salsa looks amazing!