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GRILLED STEAK WITH CORN SALSA AND VEGGIES




INGREDIENTS

FOR THE STEAK MARINADE:

  • 3 lbs flap steak (you can sub skirt steak)
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 2 tsp dried oregano
  • 1/4 cup coconut aminos
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper

FOR THE GRILLED VEGGIES:

  • 1 red onion, sliced into 1/2 inch thick roungs
  • 1 bunch asparagus, woody ends trimmed
  • 2 jalapenos
  • 4 ears corn, husk removed and cleaned
  • 4 campari tomatoes
  • 4 tbsp olive oil
  • Kosher salt, to taste
  • black pepper

CORN SALSA:

  • 2 tbsp cilantro, chopped
  • 1 tbsp olive oil
  • 1/4 tsp chili powder
  • 2 tbsp cotija cheese
  • 1 tbsp lime juice
  • kosher salt, to taste
  • black pepper, to taste

INSTRUCTIONS

For the Steak:

  • In a large baking dish or ziploc bag, combine steak with all the marinade ingredients. Toss until well-combined and the steak is coated evenly. Cover and let marinade for at least 2 hours, or overnight. 

For the Grilled Veggies:

  • Evenly spread the veggies on a sheet pan. Drizzle with olive oil to coat the veggies all over Season generously with salt and pepper. 
  • Heat grill over medium-high heat (I preheated mine to about 450 degrees). Carefully transfer all the vegetables and steak to the grill and grill each item to desired doneness and when grill marks appear:
    For the Corn- rotate, about ever 4 minutes, for 12 total minutes until the kernals are tender and a light char appears. 
    For the asparagus for about 8 minutes total, rotating half way through.
    For the onions-cook for about 15 minutes total, flipping over halfway through when defined grill marks show.
    For the Tomatoes-cook until they begin to char and blister, about 6-8 minutes total.
    For the Steak- Grill on each side until a golden brown crust forms or until an internal thermometer reads 130-135 degrees F for medium rare. (6-8 minutes per side with the 3 lb flap steak). Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
  • Let steak rest for 10 minutes. Slice into 1/2 thick slices and serve with grilled vegetables and corn salsa. 

For the Corn Salsa:

  • When the veggies are done grilling, remove corn from the cob and place in a large bowl. Next, dice up one of the grilled jalapenos and one of the grilled red onion rounds. Add the grilled corn along with the cilantro, olive oil, chili powder, cotija, lime juice, salt and pepper. Toss to combine. Spoon over sliced steak. Serve and enjoy!

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