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.
Made the flank steak and it was delicious! I scored the steak and put the rub on a few hours ahead, then refrigerated it so it could marinate a bit. Will make up a batch of the rub to keep on hand for other steaks and chicken!
Absolutely delish!
I added the juice of about 1.5 limes and the 2 tablespoons of olive oil to the dry rub to make it more of an actual marinade 3 hours before grilling - YUM. Was worried it wouldn’t be tender enough without a few hours in a marinade and we put it on the traegar. Delish!!! And EASY
Delicious! My whole crew loved this one. The brightness and acidity of the corn salsa pairs so well with the smokiness of the dry rub. Keeping this in the rotation!
This is AMAZING!! Couldn’t think of a better summer meal! It’s raining tonight in Mississippi, so I used my grill pan. So much flavor in the rub! And all my favorite flavors in the corn salsa! Superb and simple!!
I'm making this today!! Do you recommend putting on the dry rub just before cooking, or would it taste even more delicious a few hours prior?
either is totally fine - I do it just before cooking!
This was delish! Another wonderful recepie my family enjoyed! I used frozen corn and I cooked the onions a bit since I have a toddler and raw onions are not his thing. The steak was really really good and tasty. Thank you!
This was so delicious!!! We cut the cayenne down a bit for the kids and it was still fairly spicy. But is was seriously so good!!!
Well, that just hit the spot!!! So delicious and so easy. Thanks Gaby, your recipes shine every single time.
Delish!!
Making this next weekend for the 3rd time!!! May have to double the recipe though, there are never any leftovers! This dish is a flavor celebration and quintessential ode to summer. Another great Gaby recipe that will be on repeat !
Can't wait to try this
Amazing!!! The spiciness of the meat is balanced out so well with the salsa. This is definitely a recipe we will continue with regularity. Thank you!
This was another dinner - winner! LOVE the corn salsa, I can't stop eating it!! I'm already dreaming of leftovers for lunch tomorrow. Thanks Gaby!!
Hi Gaby. I’m thinking of making this on our camping trip next weel. Can I make the corn salsa two days in advance?
absolutely!