• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

steak with corn salsa

Dad is sure to love this meaty main meal that comes together quite quickly thanks to the help of man’s best appliance: the grill. The corn salsa adds a colourful fresh component to the dish, which can be served hot or at room temperature. Ingredients like olive oil, salt and pepper and not included in the “five” ingredients.

5-Ingredient Recipe: Flank Steak with Corn Salsa
Save RecipeSave Recipe
Recipe Image


  • Canola oil
  • 3 ears corn, shucked
  • 1 pint Ontario Greenhouse grown cherry tomatoes, halved
  • ½ Ontario red onion, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil, plus extra for the steak
  • Kosher salt
  • Freshly ground black pepper


  1. Prepare a grill for medium-high heat; using the canola oil, oil grate. Grill corn, turning occasionally, until lightly browned all over, 8 to 10 minutes; let cool. Cut kernels from cobs and place in a medium bowl.
  2. Add cherry tomatoes and red onion to the bowl. Drizzle with lime juice and olive oil, and season with salt and pepper; toss to combine and set aside.
  3. Drizzle both sides of the steak with olive oil and season well with salt and pepper. Grill steak, turning occasionally, until nicely browned and a thermometer inserted into the thickest part registers 130°F, about 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  4. Slice the steak against the grain and transfer to a platter. Spoon some of the corn salsa over the top and serve the remainder on the side. This dish can be served hot or at room temperature.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology