Grab your margarita and get ready to make this mouth watering Grilled Tex Mex Flank Steak with Avocado Corn Salsa this weekend. Whether you are making it for a group of friends or just the family, be prepared to be inundated with compliments.
If you are looking for a something a little bit different to do with the old flank steak from the grocery store, this is a huge hit. Take each bit of the steak and make sure to pile on the salsa for crazy amazing mix of tex/mex from the meat and coolness from the salsa. It’s one you will make again and again. Bookmark it now!
🍽️ Why This Works
Simple | Although you will be grilling the steak, boiling the corn and combining the salsa, each step is very simple to do and there isn’t anything complicated in this recipe.
Out-of-This-World Taste | You are going to love the flavor combinations that make this AMAZING!
Quick Grill | The steaks grill up in just about 6-8 minutes and then it is just assembling.
Meal Prep Friendly | 1. Cut the onions for the marinade and get the seasonings measured out and ready to go. 2. Cut all the veggies for the salsa except for the avocado and corn. 3. Grill the corn early so you can quickly assemble right before you eat.
Flank Steak | This cut of steak comes from the lower abdominal region of the cow that is great to grill, broil or use in sauté dishes. Always remember when cooking this cut to grill it over high heat and to cut against the grain when serving as there are long pieces of membrane running through.
Sazón | This is one of our favorite seasonings lately as it packs a huge burst of flavor using just a small amount. It is a seasoned salt that has cumin, cilantro and garlic in it that is found in a lot of Mexican and Latin dishes. When we use it, it always makes the dishes taste a bit more authentic. Look for it at most grocery stores in the hispanic aisle by the canned chiles and salsa.
Fajita Seasoning | Either use the Dizzy Pig version as shown, buy a substitute or make your own as you most likely have all of the ingredients in your pantry already.
Corn and Avocado Salsa | This is a traditional cool corn salsa. To ramp up the flavor, consider grilling the corn or boiling it in beer like we did for the Grilled Beer Corn and add it to the Black Bean and Corn Salsa, which is a great alternative to this version on top of the steak. Make a batch of this for the Grilled Chipotle Lime Chicken to serve on top or as a bed for the chicken.
This is an easy seasoning and marinade with lime juice and Corona beer.
Step One: Cut off all of the excess tissue and fat from the steak.
Step Two: Place slices of onion at the bottom of a baking dish. Combine the fajita seasoning and Sazón seasoning together and stir. Sprinkle a little on the onions, saving the vast majority of it for the steak itself.
Step Three: Rub the remaining seasoning on both sides of the steak and place on top of the onions. Pour the lime juice on top. Pour in the Corona beer and cover. Marinate in the refrigerator for 2-6 hours.
Step Four: Heat the grill up to 450 degrees on direct heat and grill the steak for 4-5 minutes for each side. You will want this to reach 130-135 for medium rare or 145 for medium. If you need to, make sure to use a wireless thermometer so you don’t over cook.
Allow it to rest under a tent of foil and then slice cross the grain and top with the Avocado Corn Salsa to serve.
Corn and Avocado Salsa
While the meat is marinating, start making the salsa.
Step One: Heat up the grill to medium high. Place three ears of corn in a dutch oven with water and boil for 10-15 minutes until tender. Once tender, remove the ears and place them on grill to sear for 3-5 minutes.
Tip: Take note that you will start your grilling day on medium high heat to make the corn. When it’s done, you can raise it up to the 450 degrees for the steak.
Step Two: Cut the corn off of the cob and add to a bowl. Add the remaining ingredients and gently stir.
Tip: Avocados are sensitive to air, so if you want to make these early, add them in right before you serve so they are still super fresh.
❗ Expert Tips
Never overcook flank steak. It is meant to be cooked at medium or lower or it will just be too tough.
Always cut across the grain with this kind of steak to make each bite as tender as possible.
If you think you will have leftovers, don’t add the avocado to the salsa. Simply add a few slices on top. Without the avocado, the salsa can last in refrigerator for up to four days. Alternatively, consider making the Black Bean Corn Salsa if you anticipate leftovers.
It’s ok, you will lose a little bit of flavor from the beer being infused, but overall, the recipe will be fine. Get in as much marinade time as possible, though.
No problem. Use chicken broth, white wine, white grape juice or even ginger ale. Consider just using the dry rub and the lime juice.
Grilled Tex Mex Flank Steak with Avocado Corn Salsa
- Dutch Oven
Tex Mex Flank Steak
- 1 lb Flank Steak
- 1 Onion sliced
- 3 packets Sazón Seasoning
- 1 tbs p Tex Mex Seasoning we used Dizzy Pig's Fajitaish
- 18 oz Corona Beer
- 2 Limes juiced
Avocado Corn Salsa
- 3 ears Corn
- 3 Avocado diced
- 1 cup Tomatoes we used vine on grape
- 2 Sweet Peppers
- ¼ cup Red Onion diced
- 1 Jalapeño diced
- 1 Lime juiced
- 2 cloves Garlic minced
- 3 tbsp Cilantro chopped
- 1 tsp Cumin
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Heat up the grill to medium high. Place three ears of corn in a dutch oven with water and boil them for 10-15 minutes until tender. Remove them and place them directly on grill grate to sear for 3-5 minutes.
- Remove, let cool and cut off the corn from the cob and place it in a bowl for the salsa.
Avocado Corn Salsa
- Combine all ingredients into a bowl and gently mix.
- Refrigerate until serving.
Grilled Flank Steak
- Cut off all of the excess connective tissue and fat from the steak.
- Place slices of onion at the bottom of a dish. Combine the fajita and Sazón seasoning together and stir. Sprinkle a little on the onions, saving the vast majority of it for the steak.
- Rub the remaining seasoning on the steak on both sides and place on top of the onions. Pour the lime juice and Corona beer on top and cover. Place in the refrigerator for 2-6 hours to marinate.
- Heat the grill up to 450 degrees on direct heat and grill the steak for 4-5 minutes for each side. You will want this to reach 130-135 for medium rare or 145 for medium. Make sure to use a wireless thermometer so you don't over cook.
- Remove and allow the steak to rest under a tent of foil and then slice across the grain and top with the Avocado Corn Salsa to serve.