Grilled Tex Mex Flank Steak with Avocado Corn Salsa

grilled and sliced flank steak topped with freshly chopped veggies.

Grilled Tex Mex Flank Steak with Avocado Corn Salsa

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.

Course Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 8

Marinating Time 4

Total Time 4 28

Servings servings

Calories 280kcal

Author Jason

Equipment

Grill
Dutch Oven

Ingredients

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

Instructions

Grilled Corn

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.

Notes

Process Flow for Entire Recipe: Start by marinating the flank steak. While that is marinating, grill the corn and allow it to cool. Then make the Avocado and Corn Salsa. Start grilling the flank steak.

Meal Prep Ideas: 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.

Avocados: Avocados are sensitive to air so if you want to make these early, add the avocado right before you serve so they are still super fresh.

Don't forget to keep the lid on the grill: It's not recommended to remove the lid to the grill as you lose all of the heat, especially on Kamado style grills. So that 450 degree temperature will drop drastically and you won't have the sear.

Forgot to Marinate: It's ok, you will lose a little bit of flavor from the beer being infused but overall, the recipe will be fine.

Beer Substitutions: Use chicken broth, white wine, white grape juice or even ginger ale. You could also consider just using the dry rub alone.

Nutrition