Grilled Flank Steak with Charred Corn, Shallot and Jalapenos

Grilled flank steak with mexican street corn.

Grilled Flank Steak with Charred Corn, Shallot and Jalapenos

Frying the sweet corn in butter until caramelized and starting to brown, brings the flavor to a whole new level. Add shallots, jalapeno and lime juice for a kicked up side dish.

Course Main Course Beef

Cuisine Amerian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 248kcal

Author Lea Ann Brown

Ingredients

14 ounces sweet corn kernels removed from cob. Or frozen corn
2 Tablespoons unsalted butter
1 large shallot peeled, thinly sliced into rings
1 medium jalapeno pepper top, seeds and veins removed and thinly sliced into rings
juice from one lime
Kosher salt
Freshly ground black pepper
2 ounces Cotija cheese , crumbled
1/4 cup cilantro leaves with tender stems
1 pound Flank Steak

Instructions

Heat butter in a medium large sauce pan until it melted and bubbly over a medium-high heat. As soon as the bubbles subside, add the corn. Turn heat down to medium and cook for about 5 minutes, stirring regularly. Add the shallots and the rings of jalapeno. Continue cooking until corn starts to brown.
In the meantime, light a grill to 500 degrees. Turn down to 350 degrees. Simply salt and pepper the flank steak and cook on each side for about 5 - 6 minutes. Tent to keep warm. When ready to serve, slice against the grain.
When the corn looks browned and caramelized, and jalapeno and shallots are tender, remove from heat and squeeze on the lime juice. Add a serving of the corn to a dinner plate and top with a slice of grilled flank steak. Sprinkle with Cotija cheese.

Notes

Don't just save this dish for the Summer months. Armed with a grill pan for the flank steak, frozen corn will work beautifully for this recipe.

Nutrition