Spice-rubbed grilled flank steak and corn is an easy summer dish that pairs very well with a creamy chili lime sauce drizzled on top.
I guess this is unofficially meat-lovers week on the blog! I’m still getting our grilling game prepped and ready for 4th of July and next on the to-do list is flank steak.
Rubbed with lots of spices, grilled alongside sweet corn, and topped with a killer sauce, the way God intended.
This is one of those grilling recipes I just LOVE because there’s no marinating involved and you can pull it together in under an hour!
And honestly, a good steak + veg dinner always hits the spot this time of year. Pair it with a little wine and the patio and we’ve got a deal.
This Flank Steak Features…
- A chili cumin spice rub
- Juicy grilled flank steak
- Charred sweet corn
- A creamy chili lime sauce drizzled on top
Making the Flank Steak
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sour cream
- Mayonnaise
- Lime
- Garlic
- Spices
- Flank steak
- Vegetable oil
- Sweet corn
- Cotija cheese
- Cilantro
More Steak Options
This recipe will also work great with Porterhouse, ribeye, New York strip, top sirloin, t-bone, filet mignon, or flatiron steaks. Be aware that cook time may vary depending on the thickness of your steak. Keep reading for my temperature cooking guide.
Tips for Perfect Flank Steak
- Make chili lime sauce first – make this before grilling and store in fridge so everything is all ready once you pull the steak and corn off the grill.
- Bring steaks to room temperature – 45 minutes on the counter will bring the steaks to room temp. This step will ensure that the steak cooks evenly throughout.
- Preheat grill – make sure the grill is properly preheated to 400F before adding your steaks.
- Watch corn and steak closely during grilling – the corn will be done before the steak so make sure you stick around the grill.
- Use a kitchen thermometer – a kitchen thermometer is SO helpful for knowing when to take your steaks off. See the temp guide below for specific instructions on cooking steak to your temperature preference.
- Rest steak before serving – allowing the steak to rest will keep all the juices locked inside for when you go to slice it.
- Slice steak against the grain – this is essential for flank steak. Slicing against the grain shortens the fibers in the steak making it tender and easy to chew.
Temperature Cooking Guide
Use this temperature chart to determine when to pull your steak off the heat for your desired level of doneness. Always use a kitchen thermometer to test the internal temperature.
- Rare – 120-125F
- Medium-rare – 130-135F
- Medium – 140-145F
- Medium-well – 150-155F
- Well-done – 160-165F.
A good drizzle of that fresh chili lime sauce really pulls all the flavors together in this flank steak! Every slice is buttery tender and pairs incredibly well alongside that beautiful charred sweet corn.
Sweet summer on a dinner plate for sure.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More steaks you’ve gotta try next!
Grilled Flank Steak and Corn with Chili Lime Sauce
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Ingredients
Chili Lime Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Zest and juice from 1 lime
- 2 medium cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Grilled Flank Steak and Corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Kosher salt and pepper
- 2 lbs flank steak, fat trimmed
- 3 tablespoons vegetable oil, divided
- 4 ears corn, husk and silk removed and corn cobs cut in half
- Fresh lime, cotija, and fresh minced cilantro for topping
Instructions
Chili Lime Sauce
- In a small bowl, whisk all sauce ingredients until smooth. Season with salt and pepper to taste and refrigerate until ready to use.
Grilled Flank Steak and Corn
- Remove steaks from refrigerator and allow them to come to room temperature for about 45 minutes.
- In a small bowl, combine all spices. Rub 2 tablespoons vegetable oil all over flank steak and season well with salt and pepper on both sides. Rub about half of spice mixture all over steak.
- Rub remaining 1 tablespoon vegetable oil over corn and coat in remaining spice mixture.
- Preheat an outdoor grill to 400F OR heat a large cast iron grill pan on stovetop over medium-high heat. Place steak and corn in a single layer on preheated grill or in pan on stovetop and turn steak and corn occasionally until corn is lightly charred (about 4-6 minutes of cooking) and until steak reaches desired doneness (see blog post for cooking guide).
- Remove steak and corn from grill, cover with foil, and allow steak to rest 10 minutes. Thinly slice steak against the grain and arrange on a serving plate with corn.
- Drizzle steak and corn with chili lime sauce and top with a few squeezes of lime, cotija, and cilantro for serving. Serve immediately and enjoy!
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