Grilled Flank Steak with Corn and Peach Salsa

Ann Dunaway Teh

Grilled Flank Steak with Corn and Peach Salsa

Topping a grilled flank steak with a fresh corn and peach salsa makes the flavors of summer come alive.
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Prep Time 15 mins
Cook Time 10 mins
Marinate and Resting Time 40 mins
Total Time 1 hr 5 mins
Course Beef
Cuisine American
Servings 4 servings
Calories 296 kcal


  • Grill


For the steak

  • 2 lb flank steak
  • 1 1/2 tsp garlic minced (about 3 cloves)
  • 1 Tbsp Montreal steak seasoning
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup red wine

For the Corn and Peach Salsa

  • 3-4 ears corn with husks intact
  • 1 small red onion diced
  • 3-4 peaches diced
  • 1 jalapeno pepper seeded and minced
  • 1 Tbsp lime juice
  • salt and pepper to taste


For the Steak:

  • Combine the steak with the garlic and the rest of the ingredients in a large dish or resealable bag. Allow to marinate in the refrigerator for at least 30 minutes to overnight.
  • Heat the grill. Grill the steak for 4-5 minutes per side or to desired degree of doneness. Remove from grill and allow to rest for 10 minutes.
  • Slice the flank steak against the grain and on a diagonal.

For the Corn and Peach Salsa:

  • Carefully pull back husks from ears of corn, but do not remove the husks. Remove silk from the ear of corn. Put the husks back in place and soak in water for 15-20 minutes.
  • Heat grill on medium heat. Put ears of corn on grill. Turn every 5-10 minutes. If husks start to burn, move off the direct heat and allow corn to cook for about 20 minutes or until corn kernels are tender. Carefully remove corn from the grill – the husks will be hot and allow to cool.
  • When the corn is cool enough to handle, cut the kernels off the ear. Add to the bowl with the onion. Add the peaches, jalapeno and lime juice. Season with salt and pepper to taste.


Nutrition Nugget: We all love steak but you may be worried about it being high in fat and calories. Picking a lean cut of beef, like flank steak, however, is a great option to satisfy your steak craving. Another great way to tell if a piece of beef is lean is look for the “loin” on the end…remember “LOIN IS LEAN”! Other lean cuts of beef are the “round steaks” like eye of round steak, bottom round steak, and top round steak. Enjoy!
Chef’s Notes:
  • Grill the peaches for extra flavor. In order to grill peaches, choose peaches that are barely ripe for the best results. Cut the peaches in half and place on the grill for about 5-10 minutes. Then cool and dice.
  • Soak the corn in a large stock pot so that the corn is vertical or standing on one end in the stock pot.
  • If you like your corn to have some brown grill marks on it for presentation, pull back the husks and grill on each side for about 2 minutes at the end of the cooking time.
Nutrition facts are for Grilled Flank Steak alone. For the Corn and Peach Salsa nutrition facts, go here


Calories: 296kcalCarbohydrates: 3gProtein: 41gFat: 11gSaturated Fat: 5gCholesterol: 115mgSodium: 540mgSugar: 2g
Keyword corn, flank steak, peach
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