Name: Grilled Flank Steak with Sweet Corn & Radish Salad
Total time: PT3000.0S
Yield: 4
Ingredients: 2 pound Flank Steak; 1 1/2 teaspoon Kosher Salt; 1 1/2 teaspoon Smoked Paprika; 1 1/2 teaspoon Ground Cumin; 3 ear Corn Cob; 1 bunch Radish; 1/4 Red Onion; 1/4 cup Italian Flat-Leaf Parsley; 1/2 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper; 1 teaspoon Ground Coriander; 1/8 cup Olive Oil; 2 Lime

This flavorful recipe for Grilled Flank Steak with Sweet Corn & Radish Salad comes together quickly and easily. A simple delicious dinner, perfect for weeknights, that can be made in 30-40 minutes.

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Fridge

Stove

Weeknight Dinners

Protein Packed

Intermediate

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Gluten-Free

Beef

Grill

Healthy

Shellfish-Free

Dinner

Labor Day

Vegetables

Grilled Flank Steak with Sweet Corn & Radish Salad

calories

total_fat

saturated_fat

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cholesterol

total_carbohydrate

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Flank Steak

pound

Kosher Salt

teaspoon

Smoked Paprika

Ground Cumin

Radish Corn Salad

Corn Cob

Radish

bunch

Red Onion

Italian Flat-Leaf Parsley

Salt

Freshly Ground Black Pepper

Ground Coriander

Olive Oil

Lime

In a small bowl, mix {@2:},{@1:}, {@0:}. Coat both sides of {@3:} with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.

In a small bowl, mix Kosher Salt (1 1/2 teaspoon),Ground Cumin (1 1/2 teaspoon), Smoked Paprika (1 1/2 teaspoon). Coat both sides of Flank Steak (2 pound) with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.

In a small bowl, mix Kosher Salt (1 1/2 tsp),Ground Cumin (1 1/2 tsp), Smoked Paprika (1 1/2 tsp). Coat both sides of Flank Steak (2 lb) with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.

Shuck and clean the {@0:}, wiping off stray threads with a kitchen towel. Cut kernels off with a large sharp knife and place into a large bowl.

Shuck and clean the Corn Cob (3 ear), wiping off stray threads with a kitchen towel. Cut kernels off with a large sharp knife and place into a large bowl.

Shuck and clean the Corn Cob (3 ears), wiping off stray threads with a kitchen towel. Cut kernels off with a large sharp knife and place into a large bowl.

Thinly slice {@2:} and place into the bowl. Very thinly slice the {@1:} and place in the bowl. Add {@0:}

Thinly slice Radish (1 bunch) and place into the bowl. Very thinly slice the Red Onion (1/4 N/A) and place in the bowl. Add Italian Flat-Leaf Parsley (1/4 cup) [chopped]

Thinly slice Radish (1 bunch) and place into the bowl. Very thinly slice the Red Onion (1/4) and place in the bowl. Add Italian Flat-Leaf Parsley (1/4 cup)

Add the juice from the {@3:}, {@2:}, {@4:}, {@0:}, and {@1:} and toss well. Set aside or refrigerate for up to 3 hours.

Add the juice from the Lime (2 N/A), Olive Oil (1/8 cup), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), and Ground Coriander (1 teaspoon) and toss well. Set aside or refrigerate for up to 3 hours.

Add the juice from the Lime (2), Olive Oil (1/8 cup), Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Ground Coriander (1 tsp) and toss well. Set aside or refrigerate for up to 3 hours.

Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.

Grilled Flank Steak with Sweet Corn & Radish Salad

50MINS

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