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–+ servings
black bean corn steak

Black Bean Corn Salsa Steak

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 37 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Grill or Grill Pan
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Measuring spoons set
  • 1 Measuring cups set
  • 1 Citrus juicer optional

Ingredients
  

  • 1 1/2 pound flank steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn kernels fresh or thawed
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 avocado diced (optional)

Instructions
 

  • Pat the flank steak dry and rub on both sides with kosher salt, black pepper, ground cumin, chili powder, and olive oil.
  • Preheat the grill or grill pan over medium-high heat for 5 minutes.
  • In a medium bowl combine black beans, corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, kosher salt, black pepper, and olive oil, then fold in avocado if using.
  • Grill the steak for 5 to 7 minutes per side for medium-rare or until it reaches your desired doneness.
  • Transfer the steak to a cutting board and rest for 5 minutes.
  • Slice the steak thinly against the grain.
  • Spoon the black bean corn salsa over the sliced steak and serve immediately.

Notes

For best flavor, let the seasoned steak sit at room temperature for 20 to 30 minutes before grilling to promote even cooking, and ensure your grill is properly preheated to achieve a good sear without sticking. If using frozen corn, pat it dry first to avoid watering down the salsa, and adjust jalapeño to your heat preference. Flank steak varies in thickness, so rely on an instant-read thermometer (130°F for medium-rare, 140°F for medium) rather than time alone. Cutting against the grain is essential for tenderness, and any leftovers make excellent tacos or bowls the next day. If you don’t have a grill, a cast-iron skillet works well—just sear with a touch of oil and finish in a 400°F oven to desired doneness.
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